If you’re looking for the most irresistible, colorful salad to showcase the best of summer, this Arugula and Watermelon Salad with Red Onion, Feta and Pine Nuts will win your heart (and your taste buds!) in a single bite. Peppery arugula, juicy watermelon, tangy pickled onions, creamy feta, and buttery pine nuts, all tossed with a luscious balsamic reduction—it’s vibrant, gorgeous, and absolutely unforgettable.
Why You’ll Love This Recipe
- Total Summer Refreshment: Every bite delivers that cool, juicy sweetness and peppery zing, making it perfect for hot days.
- Show-Stopping Colors & Textures: This salad is a visual feast—ruby watermelon, emerald arugula, snowy feta, and golden pine nuts look as good as they taste.
- Super Quick & Easy: With just a few simple steps, it comes together in about 20 minutes—ideal for entertaining or speedy weeknight dinners.
- Customizable to Your Taste: You can swap cheeses, toss in fresh herbs, or play around with the vinaigrette for your own signature twist.
Ingredients You’ll Need
The beauty of Arugula and Watermelon Salad with Red Onion, Feta and Pine Nuts is that its short ingredient list packs a huge punch. Each component brings something unique—whether it’s the brightness, the crunch, or the creamy-salty goodness—so be sure to grab fresh, high-quality ingredients for the ultimate flavor experience!
- Baby Arugula: Look for tender, peppery leaves—these form a crisp, flavorful base and add a lovely green color.
- Seedless Watermelon (cubed): Juicy, sweet, and vibrant; choose a firm, ripe watermelon for the sweetest flavor and best texture.
- Pickled Red Onions: Tangy, slightly sweet onions that add a zippy punch. You can use quick-pickled or store-bought for convenience.
- Feta Cheese (crumbled): A creamy, salty contrast that balances the watermelon’s sweetness. Sheep’s milk feta gives an especially wonderful tang.
- Pine Nuts: Buttery, nutty, and just the right amount of crunch—toast them gently to bring out their best flavor.
- Extra Virgin Olive Oil: Adds richness and helps the flavors meld together. Use your favorite good-quality olive oil.
- Kosher Salt: Seasons everything without overwhelming the delicate flavors—taste as you go for best results.
- Balsamic Vinegar & Honey: Simmered together to make a luscious balsamic reduction, which ties the whole dish together with complex, tangy sweetness.
Variations
This Arugula and Watermelon Salad with Red Onion, Feta and Pine Nuts is endlessly flexible, so don’t be afraid to make it your own! Whether you’re switching up the cheese, adding fresh herbs, or accommodating a dietary need, customizing the recipe is a breeze.
- Try Goat Cheese or Parmesan: Swap feta for creamy goat cheese or shaved parmesan—each brings a new personality to the salad.
- Mix in Fresh Mint or Basil: A handful of torn mint leaves or basil makes the salad extra aromatic and refreshing.
- Add Citrus: Segments of orange or a spritz of lime juice brighten things up and pair beautifully with watermelon.
- Nuts & Seeds Swap: Substitute toasted slivered almonds or sunflower seeds if you’re out of pine nuts (or want a nut-free option).
- Make it Vegan: Use a vegan feta-style cheese or skip the cheese entirely—there’s still tons of bold flavor!
How to Make Arugula and Watermelon Salad with Red Onion, Feta and Pine Nuts
Step 1: Make the Balsamic Reduction
Begin by combining the balsamic vinegar and honey in a small saucepan over medium heat. Once it just reaches a boil, lower the heat to keep it at a gentle simmer. Let it bubble away, stirring occasionally, until it’s thickened and reduced by at least half—this takes about 8–10 minutes. The reduction will continue to thicken as it cools, so don’t overdo it on the stove! Let it come to room temperature, then pour it into a small jar (it keeps beautifully in the fridge).
Step 2: Dress the Arugula
Add the washed and well-dried arugula to a large salad bowl. Drizzle lightly with extra virgin olive oil and sprinkle a pinch of kosher salt over the leaves. Gently toss until all the greens are just coated—this step ensures every bite is vibrant and flavorful, not soggy or oily.
Step 3: Assemble the Salad
Scatter the cubed watermelon across the arugula so there’s a sweet pop in every forkful. Add the pickled red onions for their gorgeous color and tang, then shower everything with crumbled feta and toasted pine nuts. The contrasting textures and flavors will already have you excited to dig in!
Step 4: Drizzle and Serve
Right before serving, drizzle the cooled balsamic reduction generously over the salad, letting it fall in glossy ribbons. For a final flourish, you can add a little more olive oil or a few cracks of black pepper. Grab your favorite serving platter, and enjoy the magic of Arugula and Watermelon Salad with Red Onion, Feta and Pine Nuts at its freshest!
Pro Tips for Making Arugula and Watermelon Salad with Red Onion, Feta and Pine Nuts
- Balsamic Reduction Watch: Keep a close eye while reducing balsamic—once it thickens and coats the back of a spoon, remove it from heat (it thickens further as it cools!).
- Toasting Pine Nuts: Toast pine nuts in a dry skillet over medium-low heat until just golden and fragrant—they burn quickly, so don’t walk away!
- Pat Your Watermelon Dry: Blot watermelon cubes gently with a paper towel to prevent sogginess and keep the salad crisp and fresh.
- Assemble Just Before Serving: For the best texture, toss everything together (especially the dressing and watermelon) right before you plan to serve—the greens stay perky, not wilted.
How to Serve Arugula and Watermelon Salad with Red Onion, Feta and Pine Nuts
Garnishes
This salad is already gorgeous, but a finishing touch elevates it even more. Try a sprig or two of fresh mint, a scattering of extra feta, or a sprinkle of flaked sea salt. For a pop of color and flavor, edible flowers like nasturtiums or borage are both stunning and seasonal!
Side Dishes
Arugula and Watermelon Salad with Red Onion, Feta and Pine Nuts plays beautifully with a wide range of dishes. Serve it alongside grilled chicken, fresh seafood, or a crusty baguette. It’s also the perfect counterpoint to rich picnic fare like BBQ or simple pastas.
Creative Ways to Present
For a party-ready centerpiece, layer the salad on a large platter, arranging watermelon cubes and feta for maximum color pop. Or, serve mini versions in clear cups or hollowed-out watermelon halves for a whimsical, individual touch. Skewer bite-sized salad components onto toothpicks for a fun appetizer twist!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer the salad (minus the arugula, if possible) to an airtight container and refrigerate. The watermelon may release extra juice over time, so store the greens and toppings separately for the freshest next-day bites. Enjoy within 1–2 days for best texture.
Freezing
Freezing isn’t recommended for Arugula and Watermelon Salad with Red Onion, Feta and Pine Nuts—the delicate greens and juicy watermelon don’t hold up well to freezing and thawing. It’s truly at its best fresh from the fridge!
Reheating
No reheating required—the magic of this salad is in its crisp, cool freshness. If you’ve made the balsamic reduction in advance, just let it come to room temperature before drizzling over the salad.
FAQs
-
Can I make Arugula and Watermelon Salad with Red Onion, Feta and Pine Nuts ahead of time?
You can absolutely prep components in advance! Make the balsamic reduction, cube the watermelon, and toast the pine nuts ahead, storing each separately. Assemble the salad just before serving to keep the greens perky and the flavors lively.
-
What can I use if I don’t have pickled red onions?
Quick-pickling regular red onion (just thin slices with a splash of vinegar and a pinch of sugar for 15–20 minutes) gives a very similar punch! You can also use very thinly sliced raw red onions for a sharper bite, or substitute with sliced shallots.
-
Is there a substitute for pine nuts?
Definitely—try toasted slivered almonds, chopped pistachios, or even roasted sunflower seeds for crunch and flavor. This keeps the salad delicious and nut-allergy friendly, too.
-
How do I pick the best watermelon for this salad?
Look for seedless watermelon that’s heavy for its size, with a dull (not shiny) rind and a creamy yellow spot where it rested on the ground. It should sound hollow when tapped, indicating juiciness and ripeness—perfect for salads!
Final Thoughts
I hope you fall as in love with this Arugula and Watermelon Salad with Red Onion, Feta and Pine Nuts as my family has. It’s the kind of simple, joyful recipe that brightens any table and is always met with big smiles. Give it a try—your taste buds (and your guests) will thank you!
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, Tossing
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Enjoy a refreshing and flavorful Arugula and Watermelon Salad with Red Onion, Feta, and Pine Nuts. This vibrant salad is perfect for a light and satisfying meal.
Ingredients
For the balsamic reduction
- 1/2 cup balsamic vinegar
- 1/2 tablespoon honey
For the 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
- To make the balsamic reduction – Combine balsamic vinegar and honey in a small saucepan over medium heat. Heat until just boiling. Reduce heat to low (a slow simmer), stir occasionally, and simmer until volume is reduced by at least half. The balsamic will continue to thicken as it cools. Once completely cool, store in the refrigerator. I like to keep mine in a mini mason jar.
- To make the salad – Drizzle arugula with a little bit of olive oil and season with Kosher salt. Top with cubed watermelon, red onions, feta cheese, and pine nuts. Drizzle generously with the balsamic reduction. Enjoy!!
Notes
- Use goat cheese or shaved parmesan in place of the feta.
- Add several leaves of fresh mint along with the arugula for added flavor depth.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 10g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
