If you’re looking for a show-stopping salad that bursts with summer sunshine, you’re going to fall head-over-heels for this Arugula and Watermelon Salad with Red Onion, Feta and Pine Nuts. It’s a celebration of juicy sweetness, peppery greens, creamy cheese, and a tangy balsamic drizzle all tossed together in one dazzling bowl—simple to whip up, impossibly refreshing, and full of vibrant color.
Why You’ll Love This Recipe
- A Burst of Summer Flavors: Juicy, ripe watermelon and peppery arugula combine perfectly for a bright and refreshing bite every time.
- Texture in Every Forkful: Creamy feta, crunchy pine nuts, and crisp red onion turn this salad into a craveable, multi-textured masterpiece.
- Gorgeous on the Table: With its bold reds, greens, and pops of white, this Arugula and Watermelon Salad with Red Onion, Feta and Pine Nuts truly steals the show at any gathering.
- Easy and Impressive: Just a handful of ingredients transform into something totally elegant—no culinary degree required!
Ingredients You’ll Need
Everything you need for this salad is fresh, simple, and totally essential—each ingredient brings a unique note of flavor, color, or crunch. Don’t skip a thing: it’s the combination that makes the Arugula and Watermelon Salad with Red Onion, Feta and Pine Nuts so craveable!
- Balsamic Vinegar: The tangy foundation for our sweet, syrupy reduction.
- Honey: Adds a gentle sweetness and helps create that glossy balsamic drizzle.
- Baby Arugula: Peppery, tender greens that anchor the salad and add a vibrant bite.
- Seedless Watermelon: Chilled and cubed, these little gems are the sweet star of the show.
- Pickled Red Onions: Their tang and pop of color cut perfectly through the sweetness of the watermelon.
- Feta Cheese: Crumbled on top, bringing creaminess and briny flavor to every forkful.
- Pine Nuts: Gently toasted for a golden, nutty crunch that finishes the salad beautifully.
- Extra Virgin Olive Oil: A rich drizzle that brings all the ingredients together with a silky touch.
- Kosher Salt: Just a pinch makes each ingredient sing—don’t skip it!
Variations
Feel free to get creative and make this Arugula and Watermelon Salad with Red Onion, Feta and Pine Nuts your own. It’s endlessly adaptable, meaning you can swap in ingredients or adjust the flavors to fit what you love or what you have on hand.
- Cheese Swap: Try goat cheese or shaved parmesan if you don’t have feta—the creamy tang or nutty richness works beautifully here.
- Different Greens: If arugula isn’t your thing, baby spinach or a spring mix makes a gentle, mild base for the salad.
- Fresh Herbs: Add a handful of fresh mint leaves for a cool, aromatic twist that pairs so well with watermelon.
- Nutty Alternatives: Toasted slivered almonds or walnuts can be swapped in for pine nuts for a different crunch.
How to Make Arugula and Watermelon Salad with Red Onion, Feta and Pine Nuts
Step 1: Make the Balsamic Reduction
Combine your balsamic vinegar and honey in a small saucepan over medium heat. Bring it just to a gentle boil, then immediately reduce the heat to a slow simmer. Stir occasionally and keep a close eye—you’re waiting for it to reduce by at least half, thickening into a glossy syrup. Allow it to cool; it will continue thickening as it sits, so don’t worry if it seems a bit runny at first.
Step 2: Prep Your Greens and Watermelon
Add the baby arugula to a large bowl and drizzle with a little olive oil. Sprinkle over a pinch of kosher salt and toss gently to coat—this quick step ensures every leaf is delicious! Cube your watermelon just before serving so it stays juicy and cold; add your vibrant cubes right on top of the greens.
Step 3: Add the Color and Crunch
Layer on pickled red onions (no need to get fancy—just scatter them evenly), then sprinkle over your crumbled feta cheese. For the crunch, lightly toast the pine nuts for a few minutes in a dry pan if you have the time—this little touch makes their flavor pop! Scatter them over the salad for the perfect bite.
Step 4: Drizzle and Serve
When you’re ready to serve, generously drizzle the cool balsamic reduction over everything. The colors are dazzling, and the smell is irresistible. That’s it—your Arugula and Watermelon Salad with Red Onion, Feta and Pine Nuts is ready to steal the spotlight!
Pro Tips for Making Arugula and Watermelon Salad with Red Onion, Feta and Pine Nuts
- Chill Your Watermelon: For the most refreshing bites, cube your watermelon and give it a little fridge time so every piece is icy cold and extra juicy.
- Make the Balsamic Ahead: You can prep the balsamic reduction days in advance—just store it in a jar in the fridge for quick salads all week.
- Toast Pine Nuts Gently: Keep a close eye—they go from golden to burnt fast! A light toast brings out their best buttery flavor.
- Dress Just Before Serving: Toss the greens and add the watermelon last minute so nothing gets soggy and your salad stays crisp and lively.
How to Serve Arugula and Watermelon Salad with Red Onion, Feta and Pine Nuts
Garnishes
The crowning touch on this salad is a flurry of extra pine nuts or a final crumble of feta right before serving. If you want to go the extra mile, snip a few fresh mint leaves over the top for an aromatic hit that takes every bite to new heights.
Side Dishes
This Arugula and Watermelon Salad with Red Onion, Feta and Pine Nuts is perfectly at home next to grilled chicken, a platter of seafood, or even a warm baguette. For a vegetarian feast, pair it with herby couscous or lemony roasted potatoes—every option makes this salad shine.
Creative Ways to Present
For a dinner party, serve the salad layered in a wide, shallow bowl to showcase all the gorgeous colors. Or, assemble individual salads in mason jars for a cute, portable picnic treat—just add the balsamic right before eating!
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (good luck!), transfer them quickly to an airtight container. The salad will keep for about a day in the fridge, but for best texture, store the dressing and toppings separately if possible.
Freezing
This salad isn’t a great candidate for the freezer; the high water content in both the arugula and watermelon means things will get soggy as they thaw. Enjoy it fresh—that’s when its texture and flavor really shine!
Reheating
There’s no need to reheat this Arugula and Watermelon Salad with Red Onion, Feta and Pine Nuts—it’s meant to be enjoyed cold, straight from the fridge. Just give it a gentle toss before serving, and maybe add a fresh sprinkle of feta or a drizzle of balsamic to liven it back up.
FAQs
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Can I make Arugula and Watermelon Salad with Red Onion, Feta and Pine Nuts in advance?
You can prep the balsamic reduction, cube the watermelon, and toast the pine nuts ahead of time. For freshest results, assemble the salad right before serving so the arugula stays crisp and the watermelon juicy.
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What can I use instead of feta cheese?
Goat cheese offers incredible creaminess and tang, while shaved parmesan brings a nutty, salty bite. Both are delicious alternatives that work beautifully in this salad!
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What’s the best way to pickle red onions quickly?
A simple quick pickle: Thinly slice red onion and soak in a mix of vinegar, a pinch of sugar, and salt for 15–30 minutes. They’ll turn beautifully pink and tangy—perfect for this salad.
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Is this salad gluten-free?
Yes! All the ingredients in Arugula and Watermelon Salad with Red Onion, Feta and Pine Nuts are naturally gluten-free. Just double check your balsamic vinegar and cheese for any added ingredients, just to be safe.
Final Thoughts
I can’t wait for you to experience all the vibrant flavors in this Arugula and Watermelon Salad with Red Onion, Feta and Pine Nuts. Whether you’re savoring it solo on a sunny afternoon or sharing with friends at your next barbecue, this salad is pure happiness in a bowl. Give it a try and let your tastebuds do a little happy dance!
Print
Arugula and Watermelon Salad with Red Onion, Feta and Pine Nuts Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A refreshing and flavorful salad featuring the peppery bite of arugula, the sweetness of watermelon, the tang of pickled red onions, the creaminess of feta cheese, and the crunch of pine nuts, all brought together with a luscious balsamic reduction.
Ingredients
Balsamic Reduction:
- 1/2 cup balsamic vinegar
- 1/2 tablespoon honey
Salad:
- 4 cups Baby Arugula
- 3 cups Seedless watermelon (cubed)
- 1/2 cup Pickled Red Onions
- 1/4 cup Feta cheese (crumbled)
- Pine nuts (to taste)
- Extra virgin olive oil (to taste)
- Kosher salt (to taste)
Instructions
- Balsamic Reduction: Combine balsamic vinegar and honey in a small saucepan over medium heat. Heat until just boiling. Reduce heat to low and simmer until reduced by at least half. Once cool, store in the refrigerator.
- Salad: Drizzle arugula with olive oil and salt. Top with watermelon, red onions, feta, and pine nuts. Drizzle with balsamic reduction. Enjoy!
Notes
- Substitute goat cheese or shaved parmesan for feta.
- Add fresh mint leaves for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 10g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
