In this Watermelon Feta Arugula Salad, peppery arugula is topped with sweet, icy cold watermelon, crunchy pickled red onions, briny crumbled feta, and a concentrated balsamic reduction that tastes almost sweet. It’s the perfect summer salad.
This Watermelon Feta Arugula Salad is simply amazing. Bright, refreshing, and balanced—it’s the kind of dish that becomes a summer staple.
On a work trip a few years ago I watched my mom and two sisters fall in love with a salad while I was stuck in a meeting. They raved about a combination of arugula, watermelon, feta, and pickled red onions finished with a sticky balsamic reduction. When I finally tasted it at the Florida Fresh booth in Epcot, I understood the excitement right away.
Peppery arugula layered with cold, sweet watermelon, crisp pickled red onions, salty crumbled feta, and a deeply reduced balsamic that tastes almost sweet—it’s irresistible. Light enough for hot weather, but substantial enough to satisfy, it quickly became something I wanted to recreate at home.
Besides a Dole Whip, I can’t think of anything better to cool you off without weighing you down in the heat. I promised to recreate it as soon as we got home—and this version delivers.
This salad is as pretty as it is delicious. A simple platter of arugula, cubes of watermelon, and crumbled feta dotted with vivid pickled onions and a glossy balsamic reduction makes a striking presentation.
Watermelon Feta Arugula Salad
ONE: The quick pickled red onions make plenty—enough for at least six dinner-sized salads or to use in sandwiches. They add a crunchy, tangy contrast that elevates the whole dish.
TWO: The balsamic reduction yields a generous amount, suitable for drizzling over many salads and other dishes. It’s excellent on roasted potatoes, carrots, fried eggs, corned beef hash, or grilled meats and fish.
THREE: This recipe pairs well with homemade or store-bought feta. If you have homemade feta on hand, this salad is a delicious way to use it up.
FOUR: Once the pickled onions and balsamic reduction are prepared and chilled, assembling the salad takes only minutes. It’s perfect for weeknights, picnics, and backyard barbecues—especially alongside grilled mains.
Make the pickled onions and the reduction ahead of time, then build the salad right before serving so the watermelon stays crisp and the arugula stays fresh. After the first bite, you’ll understand why this one keeps coming back into rotation.
Watermelon, Feta, Pickled Red Onion and Arugula Salad with Balsamic Reduction
Ingredients
For the Balsamic Reduction:
- 3 cups balsamic vinegar
- 1 tablespoon honey
- 1 bay leaf
For the Salad:
- 6 cups baby or tender arugula
- 2 cups cubed watermelon well chilled
- 1/2 cup quick pickled red onions drained
- 1/2 cup crumbled feta cheese or more to taste
- balsamic reduction to taste Start with 1 teaspoon and add more as desired.
Instructions
To make the balsamic reduction:
- Combine the balsamic vinegar and honey in a heavy-bottomed pot over medium-high heat. Add the bay leaf and bring to a boil. Reduce the heat to medium and let it simmer until the volume reduces to about 1 1/4 cups, roughly 30 minutes. Pour immediately into a sterile jar, seal, and refrigerate. Chill thoroughly before using. Stored refrigerated, it will keep for a long time.
To assemble the salad:
- Arrange the arugula on a serving platter. Scatter the drained pickled red onions over the greens, sprinkle half of the feta, then add the watermelon cubes and the remaining feta. Spoon the chilled balsamic reduction over the salad just before serving, starting with a small amount and adding more to taste.
Nutritional information is an estimate. Calculate nutrition using the exact ingredients you use if needed.
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