Watermelon Feta Arugula with Balsamic (Printable)

Juicy watermelon, peppery arugula and creamy feta dressed with a glossy balsamic reduction and olive oil.

# What You Need:

→ Salad

01 - 4 cups cubed seedless watermelon
02 - 4 cups fresh arugula
03 - 3/4 cup crumbled feta cheese
04 - 1/4 cup thinly sliced red onion
05 - 1/2 cup fresh mint leaves, chopped (optional)
06 - 1/4 cup roasted pistachios or walnuts, roughly chopped (optional)

→ Balsamic Reduction

07 - 1/2 cup balsamic vinegar
08 - 1 tablespoon honey (or maple syrup)

→ Finishing

09 - Freshly ground black pepper, to taste
10 - Flaky sea salt, to taste
11 - 2 tablespoons extra-virgin olive oil

# Step-by-Step:

01 - In a small saucepan, combine balsamic vinegar and honey. Bring to a gentle simmer over medium heat. Stir frequently and reduce until thickened by half (about 10 minutes). Remove from heat and let cool.
02 - Arrange the arugula on a large serving platter or in a salad bowl.
03 - Scatter the watermelon cubes evenly over the arugula.
04 - Sprinkle with crumbled feta cheese, red onion slices, and mint leaves (if using). Add roasted nuts, if desired.
05 - Drizzle the extra-virgin olive oil over the salad.
06 - Drizzle the cooled balsamic reduction over the top.
07 - Season with freshly ground black pepper and a light pinch of flaky sea salt.
08 - Serve immediately.

# Expert Suggestions:

01 -
  • The balsamic reduction brings a sweet secret that makes each bite sparkle.
  • It comes together quickly, yet somehow feels gourmet enough to impress on the warmest, laziest evenings.
02 -
  • If you rush the balsamic reduction, it will taste more sour than syrupy and can scorch quickly at high heat.
  • Salting too early makes the watermelon leach water and the salad slick, so always season at the very end.
03 -
  • Let the salad sit for just a couple minutes before serving so flavors meld but greens stay crisp.
  • Try using a squeeze bottle for the reduction—it makes drizzling an art and prevents puddling.
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