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Watermelon Arugula Salad with Feta and Pistachios Recipe

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4 from 51 reviews

This vibrant Watermelon Arugula Salad with Feta & Pistachios is the perfect refreshing summer dish. Combining sweet, juicy watermelon cubes with peppery arugula, tangy feta cheese, crunchy pistachios, and bright fresh herbs, it's dressed with a zesty lime-honey vinaigrette. This no-cook salad is easy to assemble, bursting with contrasting textures and flavors that will delight your palate.

Ingredients

Salad Ingredients

  • 1 ½ lbs cubed watermelon (approximately ½” cubes)
  • 2 scallions, thinly sliced
  • 4 radishes, thinly shaved on a mandolin
  • ¼ lb feta cheese, crumbled
  • 10 basil leaves, roughly torn
  • 6 mint leaves, roughly torn
  • 4 cups arugula
  • ½ cup chopped salted, roasted pistachios
  • 2 tsp lime zest
  • ½ tsp red pepper flakes

Dressing Ingredients

  • ¼ cup fresh lime juice
  • ¼ cup + 2 tbsp olive oil, plus more as needed
  • 1 tbsp honey
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste

Instructions

  1. Prepare the Produce: Cube the watermelon into approximately ½-inch pieces and thinly slice the scallions. Using a mandolin or sharp knife, shave the radishes thinly. Roughly tear the basil and mint leaves to release their aromatic oils.
  2. Make the Dressing: In a small bowl, whisk together fresh lime juice, olive oil, and honey until well combined. Season with kosher salt and freshly cracked black pepper to taste. Adjust the dressing to your preferred balance of sweetness and acidity.
  3. Assemble the Salad: In a large salad bowl, combine the cubed watermelon, sliced scallions, shaved radishes, crumbled feta cheese, torn basil and mint leaves, and arugula. Drizzle the dressing over the salad and gently toss to coat all ingredients evenly.
  4. Add Crunch and Spice: Sprinkle the chopped salted, roasted pistachios over the salad for added crunch. Garnish with lime zest and a pinch of red pepper flakes to introduce a subtle heat and enhance the citrus notes.
  5. Serve: Taste and adjust seasonings if necessary, adding more salt, pepper, or olive oil if desired. Serve immediately to enjoy the salad at its freshest texture and flavor.

Notes

  • Use a ripe but firm watermelon to ensure it holds its shape in the salad without becoming mushy.
  • Swap out pistachios for toasted almonds or walnuts if preferred.
  • For a vegan version, substitute feta with a plant-based cheese or omit entirely.
  • The salad is best served fresh; the watermelon may release extra juice if left to sit for too long.
  • Add a handful of cooked quinoa or chickpeas for extra protein and make it a more filling meal.

Find it online: https://recipethrive.com/watermelon-arugula-salad-with-feta-and-pistachios-recipe/