Watermelon Salad

  • Level: Easy
  • Yield: 4 servings
  • Total: 20 min
  • Prep: 20 min


For the vinaigrette:

3 tablespoons champagne vinegar

3 tablespoons lemon juice

2 tablespoons chopped fresh mint leaves, from about 3 or 4 sprigs

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

3/4 cup grapeseed oil

For the salad:

1 head arugula, soaked to remove all grit, stiff spines of leaves removed, dried in a salad spinner, and torn into bite-sized pieces

1 small red onion, sliced thin

1 small seedless watermelon, such as Crimson Sweet (or your choice, as long as the seeds are removed) cut into 1-inch cubes or into 1-inch spheres with a melon baller

3 ounces feta cheese, cubed


  1. Prepare vinaigrette just before use. Through the feed opening of a running blender, add 1 at a time: champagne vinegar, lemon juice, chopped mint, salt and pepper. Leaving the blender running, add the oil in a slow stream. Adjust seasoning, to taste, with salt and pepper.
  2. Toss together arugula and onion. Fold in watermelon. Gently stir in enough of the vinaigrette to coat. Top with feta cheese. Serve with any extra dressing on the side.
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8 Reviews


I was so lucky to get to be one of the one hundred Elvis fans to attend this Dinner Impossible in Memphis. This salad was the first dish I tasted that day, and at that moment I knew I was going to experience a very special meal. The combination of all the flavors combined with the watermelon and feta is different, delightful, and amazing. I would never have thought of putting watermelon in a salad. I make it often, with spinach leaves substituted for the arugula. I wish that everyone could experience this salad. Thank you, Robert Irvine!

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