You know when you’re ordering at a restaurant, and you’re only kind of hungry so you go for a salad, only to become ravenous as plates start landing on other tables? At which point you start hoping and praying that your salad will not be one of those artfully arranged, meager salads, but instead a plate overflowing with hearty ingredients?
That’s how I met this salad. I’m always drawn to the more unusual options on the menu, so I couldn’t resist the watermelon and arugula salad at Blvd Tavern here in Kansas City. Their version also includes pickled watermelon rind, which was awesome but would have doubled the prep time, so I went without here.
I was relieved when my salad arrived on a small-ish plate, but with an impressive amount of food piled on top. It turns out that ripe watermelon tossed with bitter arugula, balanced by creamy feta and Kalamata olives, is a real treat. Trust me. I have no doubt that this salad would be fantastic with big slices of heirloom tomato in lieu of the watermelon, too.
Arugula & Watermelon Salad
- Author:
- Prep Time: 15 mins
- Total Time: 15 minutes
- Yield: 4 side salads 1x
- Category: Salad
Delicious watermelon salad recipe with fresh arugula, feta, olives and sherry vinaigrette. This surprising, sweet and savory salad is perfect for summer! Recipe yields 2 large salads (as shown) or 4 side salads.
Ingredients
Salad
- 5 ounces arugula (about 5 cups, packed)
- 2 cups cubed (about 1″) pieces of seedless watermelon (from ½ of a mini watermelon, or about ¼ of a medium watermelon)
- ⅓ cup crumbled feta cheese
- ⅓ cup halved and pitted Kalamata olives
Vinaigrette
- ¼ cup extra-virgin olive oil
- 1 small shallot, chopped (about 2 tablespoons)
- 2 tablespoons sherry vinegar or red wine vinegar
- Hefty pinch of salt
- Freshly ground black pepper, to taste
Instructions
- To assemble the salad: In a medium serving bowl, combine the arugula, cubed watermelon, feta and olives.
- To prepare the vinaigrette: In a small liquid measuring cup or bowl, combine all of the vinaigrette ingredients and whisk until blended. Taste, and add more salt and pepper if necessary, keeping in mind that the salad contains some salty ingredients.
- Wait until you’re ready to serve to dress the salad, since the arugula will start wilting once it comes into contact with the vinaigrette. Whisk the vinaigrette one more time, then drizzle about half of the vinaigrette over the salad. Gently toss to combine. Add more vinaigrette if necessary to lightly coat the arugula (I only needed about half of mine and saved the rest for a future salad). Serve immediately.
Notes
Recipe inspired by Blvd Tavern in Kansas City.
Make it dairy free/vegan: You could probably replace the feta with additional olives.
▸ Nutrition Information
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Peppermint Dolly
This looks amazing, will have to give it a whirl!!
Kate
Thank you!
Gabriela Greer
Love,love,love all your recipes!!!!
Kate
Thank you, Gabriela!
Laurel Hauser
I made the spaghetti squash burrito bowls for my mom, sister, kids and niece last night and EVERYONE – age 17 to 76 – loved them. Not surprising for the younger generation but really surprising for my meat and potato-generation mom. Might be the first vegetarian meal she ever had and she raved about it. Thanks for all the wonderful recipes. I’ve tried about a half dozen and they’ve all been hits. My husband likes the vegetarian burritos better than the chicken ones I used to make.
★★★★★
Kate
Laurel, that’s fantastic to hear! Thank you for letting me know. :)
Jessie @ Chasing Belle
I had a similar salad in Pismo Beach this summer and was obsessed with the flavors. Thanks for this recipe so I can recreate at home!
Kate
Yay! Hope you love it.
Karen
I added pine nuts and pickled onion…..yum yum. Didn’t need the dressing. Love your site as I’m trying to clean up my eating but love food so it has to taste great! Your recipes fit the bill!
★★★★★
Kate
Those sound like delicious additions! Thank you, Karen!
Hannah
Definitely one of my favorite summer flavor combinations — just so darn refreshing!!
Kate
Right?! Thanks, Hannah!
Alexa [fooduzzi.com]
I just LOVE watermelon in salads! You’re right – dinky salads are the worst, so I’m ridiculously to try this one before watermelon season is over!
Kate
Thanks, Alexa! Hope you get a chance to make it soon. Have a great weekend!
Medeja
Lovely and light salad!
Jessie | Kitschen Cat
Mmmm looks delicious. I’m all about getting as much watermelon in my diet these next couple of weeks before they leave us for the winter!!
Kate
Me, too! You just reminded me that I have some leftover in my fridge.
dani
This looks soooo good!
Going to recreate for my office tomorrow :D
Kate
Hope you enjoyed it!
Libby
Yes. I will eat this whole thing today, thanks!
Kate
I definitely ate the whole thing, too. :)
Marie Fritzberg
Best summer salad, and so easy! Taking it to some friends tonight!
Thank you for all of your creative & delicious recipes, Kate. You’re my hero!
★★★★★
Kate
Aw shucks, thanks Marie!
Paula
We just got a giant watermelon and a bunch of shallots from our CSA yesterday so perfect timing! Also gave me an excuse to try out a tofu-feta recipe from my happy healthy vegan cookbook – (miso/lemon juice/rice vinegar marinated) – this plus the salty briny olives this was the perfect, light late summer dinner.
Kate
Perfect! Thanks, Paula. I’m glad you enjoyed it.
Caren
OMG they make a version of the water melon salad at California Pizza Kitchen and Panera Bread! You had me at this salad! I am now subscribing!
Kate
Interesting! Hope you love this one, Caren!
Michelle @ Vitamin Sunshine
I love watermelon in salads :) This is especially gorgeous. I never would have thought of putting watermelon and olives together, but you have my curious!
★★★★★
Kate
Thanks, Michelle! I wouldn’t have thought to add olives, either, but it was so good at the restaurant.
Harri
This looks so delicious I can’t wait for summer (following you from New Zealand) to try this. I am sure it will be a hit with my whole family.
★★★★★
Kate
Thank you, Hari!
Pratima
Awesome salad, just perfect for lunch!
★★★★★
Kate
Thank you, Pratima!
Maggie
Had this for dinner last night and it was fantastic. I used more watermelon than called for because it is the best fruit in the world, and spinach instead of arugula because we had a ton of it that I had to use up. I think it would be better with arugula, but it was still yummy with the spinach. I would definitely make this again. So easy and so yummy.
Kate
Thank you, Maggie! Glad to hear it.
Sarah
Hi Kate! Where do you get your sherry vinegar? I’ve looked and I can’t find it at the normal grocery store
Kate
Hi Sarah, I’m sorry to hear that! I have bought mine at regular grocery stores and health food stores. Red wine vinegar would be the closest alternative!
Denise
Thanks for posting this recipe! Made it for dinner tonight…it was delicious! My husband loved it. Will definitely make it again
Kate
Awesome! Thanks, Denise. I’m glad you both enjoyed it.
Erin
Delicious as always
★★★★
Kate
Thanks, Erin!
Samina
Hi Kate,
I’ve tried several of your recipes and love all of them. What can you substitute sherry of red wine vinegar with. Basically it has to be alcohol free. Thank you.
Kate
Hi, Samina! You could probably sub in balsamic or rice vinegar.
Liz
I thought it was really very easy to make, and super delicious. The contrasting flavors of the slightly spicy arugula, a super sweet ruby red watermelon we found, and the saltiness of the feta really worked beautifully together. Shallot vinaigrette very easy to make too. We did not have any olives, And it seemed fine without it. I have also had a similar salad with mint leaves in place of the arugula. Kind of a watermelon antipasto ….Also have had this salad with Parmesan, the shaved kind, instead of the feta. All are delicious! Thank you for making such a popular salad at my dinner party last night.
★★★★
Kate
You’re welcome! I’m glad you enjoyed it, Liz. Thanks for your star review!
Bridget Sheehan
How long will this keep refrigerated? Any tips for packing this for lunches? Thank you!!
Kate
It will keep refrigerated covered, for a few days. I would avoid mixing the dressing until you are ready to eat each time as arugula can wilt once you add dressing and store. Hope this helps!
Gerry
Once again a huge hit from Cookie and Kate. As a vegan I made a vegan feta using tofu (lots of recipes on line) but otherwise made it as described above. Big hit with guests, definitely a keeper!
★★★★★
Kate
Thanks for sharing, Gerry!
poszuki
it looks delicious I have to try it
★★★★★
Kate
Thank you for your review!
Jeanne
Just made this for a pre restaurant gathering and we wolfed down the whole thing – plus seconds. After the restaurant, everyone agreed this was the best dish of the evening.
★★★★★
Theodora
I do not appreciate your website information popping up on my screen unsolicited. I loved your recipe but do. It love the inability to close your window when it pops up.
Taylor
Hi Kate! My husband and I absolutely LOVE your recipes… they’ve basically formed the bulk of our meals during the week ;) Do you happen to have any suggestions on substitutes for garlic/onions/shallots? My poor husband is sensitive to these at times and gets headaches on occasion from them. It’s difficult to imagine a recipe without them, but do you think your wonderful recipes would be just as incredible if we left them out?
Kate
Hi Taylor, sorry to disappoint I don’t have a great substitute. It depends on the recipes if it wouldn’t be too bad leaving them out. You can try it and tell me what you think!