Watermelon, Arugula & Pine Nut Salad: The Ultimate Summer Salad
There’s something about watermelon in the summer that just hits differently. It’s sweet, juicy, and refreshing—exactly what we crave on those hot days. Add in the peppery bite of arugula, the nutty crunch of toasted pine nuts, and a tangy balsamic drizzle, and you’ve got a salad that’s light, flavorful, and guaranteed to impress at any picnic, cookout, or weeknight dinner. This Watermelon, Arugula & Pine Nut Salad is one of those recipes that feels fancy but takes almost no time to throw together. And the flavors? Total chef’s kiss.
Whether you’re feeding a crowd or just looking for a quick lunch, this salad delivers with minimal effort and maximum flavor. Best of all, it’s totally customizable. I’ll share a few ideas for switching things up, plus some handy tips to make sure your salad turns out picture-perfect every time.
Ingredients
- 4 cups fresh watermelon, cubed
- 4 cups baby arugula (lightly packed)
- 1/4 cup pine nuts, toasted
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh mint, chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic glaze
- Salt and freshly ground black pepper to taste
| Serving Size: 2 | Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes |
Step-by-Step Instructions
1. Toast the Pine Nuts
Place pine nuts in a dry skillet over medium-low heat. Toast, stirring frequently, for 3-5 minutes or until golden and fragrant. Remove from heat and let cool.
2. Prep the Watermelon
Cut the watermelon into bite-sized cubes. Aim for uniform size so every bite is balanced. Pat dry with a paper towel to remove excess moisture.
3. Assemble the Salad Base
Place arugula in a large salad bowl or serving platter. Top with cubed watermelon, evenly spreading them out for good visual contrast.
4. Add Toppings
Sprinkle toasted pine nuts, crumbled feta, and chopped mint over the top. Be generous but keep things balanced.
5. Dress and Season
Drizzle olive oil and balsamic glaze over the salad. Finish with a light sprinkle of salt and freshly cracked pepper.
This salad is best served fresh while the watermelon is crisp and the pine nuts still have their toasty crunch.
Tips for Success
- Dry the watermelon: After cubing, blot your watermelon with paper towels. This keeps your salad from getting soggy.
- Toast the pine nuts right before serving: Freshly toasted pine nuts have a deeper flavor and retain more crunch.
- Use baby arugula: It’s milder than mature arugula and blends better with the sweetness of the melon.
- Go light on the dressing: The flavor of the salad shines best with just a touch of oil and glaze.
- Chill ingredients: Cold watermelon and arugula make the salad extra refreshing.
Recipe Variations
- Add avocado: Creamy chunks of ripe avocado give the salad more richness and make it more filling.
- Try goat cheese: Swap the feta for crumbled goat cheese if you want something a little tangier and softer.
- Add protein: Grilled shrimp or shredded rotisserie chicken turn this side salad into a full meal.
- Swap the nuts: No pine nuts? Try sliced almonds or crushed pistachios instead.
- Change the greens: If arugula isn’t your thing, try baby spinach or a spring mix for a more neutral base.
Related Post: Cucumber Caprese Salad Recipe
Frequently Asked Questions
Can I make this salad ahead of time?
It’s best assembled just before serving, but you can prep all the ingredients a few hours in advance. Store everything separately in the fridge and toss together when ready.
Is there a vegan version of this salad?
Absolutely. Just skip the feta or use a plant-based cheese alternative. The salad is still loaded with flavor.
What’s a good substitute for balsamic glaze?
A quick DIY option: simmer balsamic vinegar in a small pan until it reduces and thickens. Or just use a simple balsamic vinaigrette for a lighter version.
How long does it keep in the fridge?
Once dressed, this salad is best eaten right away. Leftovers can be stored in an airtight container for 1 day, but the arugula may wilt and the watermelon will release water.
If you’re looking for a fresh, fast, and flavor-packed salad that screams summer, this Watermelon, Arugula & Pine Nut Salad checks every box. It’s sweet, savory, crunchy, and creamy all in one bite—and it comes together in minutes. Whether you’re making it for a barbecue, lunch al fresco, or just a quiet night in, it’s bound to become a seasonal favorite.
Let me know how you put your twist on this recipe. Happy summer cooking!