I absolutely love the freshness and surprise this 10-Minute Watermelon Rind Salad with Feta & Arugula Recipe brings to the table. It’s one of those dishes that looks impressive but comes together so quickly—perfect for when you want something light, vibrant, and just a little bit different. Using watermelon rind is such a clever way to reduce waste and add a crisp texture that balances beautifully with the juicy watermelon and salty feta.
Whenever summer rolls around, this salad is my go-to. It’s refreshing with just the right amount of zing from lime juice and peppery arugula, making it ideal for hot days, potlucks, or whenever you want a side that can brighten up a meal. Trust me, once you try this 10-Minute Watermelon Rind Salad with Feta & Arugula Recipe, you’ll find yourself craving it again and again!
Why You’ll Love This Recipe
- Waste-Reducing Delight: This salad creatively uses watermelon rind, turning a usually discarded part into a crunchy, delicious ingredient.
- Super Quick Prep: You can whip it up in just 10 minutes, perfect for busy days or last-minute guests.
- Flavor Explosion: The combo of sweet watermelon, tangy lime, salty feta, and peppery arugula is like a party for your taste buds.
- Versatile and Fresh: It works great as a side dish, a light lunch, or a healthy snack anytime you want a refreshing boost.
Ingredients You’ll Need
The magic of this 10-Minute Watermelon Rind Salad with Feta & Arugula Recipe comes from the fresh, simple ingredients that complement each other beautifully. When shopping, aim for ripe watermelon and good-quality feta for the best flavor.
- Watermelon: Use ripe, juicy watermelon for sweetness and vibrant color.
- Watermelon rind: Peel off the tough green outer skin but keep the crisp white part for texture.
- Red onion: Thinly sliced, it adds a mild sharpness.
- Feta cheese: Choose a crumbly, tangy feta to balance the sweetness.
- Mint leaves: Fresh mint brightens the salad with herbal notes.
- Lime juice: Freshly squeezed for that zesty pop.
- Olive oil: Use good extra virgin olive oil for smooth richness.
- Salt: Enhances all the flavors.
- Ground black pepper: Adds gentle warmth and depth.
- Baby arugula: Provides a peppery, leafy bed for the salad.
- Roasted, salted pistachios: Toasted nuts bring crunch and a savory touch.
Variations
I love mixing things up with this 10-Minute Watermelon Rind Salad with Feta & Arugula Recipe depending on what’s in season or what’s in my pantry. Feel free to personalize it—you might discover your own favorite twist!
- Add Avocado: Creamy avocado adds richness and a smooth texture that contrasts nicely with the crunchy rind.
- Swap Nuts: Try toasted almonds or walnuts if pistachios aren’t your thing—I’ve done this with great results.
- Make it Vegan: Use a vegan feta alternative or omit cheese altogether and just boost the flavor with extra mint and lime zest.
- Spice it Up: A pinch of chili flakes brings a nice kick if you like a little heat. I discovered this trick during a summer barbecue and it was a hit!
How to Make 10-Minute Watermelon Rind Salad with Feta & Arugula Recipe
Step 1: Prep Your Watermelon and Rind
Start by cubing 4 cups of watermelon—make sure they’re bite-sized but not too small so they don’t get mushy. Then, carefully remove the dark green skin from the watermelon rind, keeping the crisp white part. Slice that into thin strips about the same size as your watermelon cubes. This step took me a little time the first time, but once you get the hang of peeling the rind, it becomes a breeze!
Step 2: Build the Salad Base
In a large mixing bowl, combine the watermelon cubes, sliced watermelon rind, and thinly sliced half a red onion. I like to slice the onion paper-thin so it adds a gentle sharpness without overpowering the other flavors.
Step 3: Add the Flavor Bombs
Next, crumble or cube about 4 ounces of feta into the bowl—this salty, tangy touch is essential. Toss in roughly chopped fresh mint leaves for a refreshing herbal lift. Then, squeeze the juice of one lime over everything—fresh lime juice really brings the salad to life.
Step 4: Dress and Toss Gently
Drizzle 2 tablespoons of good quality olive oil, then sprinkle ½ teaspoon salt and ½ teaspoon ground black pepper evenly on top. Using tongs, toss everything together carefully so the ingredients get coated but the watermelon pieces stay intact. I found that gentle tossing keeps the salad visually appealing and prevents the juicy cubes from falling apart.
Step 5: Assemble the Salad
On a large platter or bowl, lay down a fresh bed of 4 cups of baby arugula. Pour the watermelon salad over the arugula and toss lightly—just enough to combine without bruising the leaves. Finally, sprinkle ¼ cup roasted, salted pistachios on top for a satisfying crunch.
Pro Tips for Making 10-Minute Watermelon Rind Salad with Feta & Arugula Recipe
- Use Fresh Lime Juice: Bottled lime juice just doesn’t have the same punch; fresh juice really brightens the dish.
- Don’t Over-Toss: Toss gently to keep watermelon cubes intact and prevent the salad from turning watery.
- Peel Rind Carefully: Removing the tough green rind without wasting too much of the crisp white part keeps the texture perfect.
- Add Nuts Last-Minute: Sprinkle pistachios right before serving to keep them crunchy.
How to Serve 10-Minute Watermelon Rind Salad with Feta & Arugula Recipe
Garnishes
I usually add some extra mint leaves and a few more pistachios on top just before serving—it adds a fresh look and a little more texture. Sometimes a light drizzle of extra virgin olive oil right before the table adds a lovely sheen and flavor too.
Side Dishes
This salad pairs wonderfully with grilled chicken or fish for a light summer meal. It’s also fantastic alongside a grain bowl or a simple sandwich for a refreshing contrast. I often serve it with grilled halloumi for a real summer vibe that my family goes crazy for.
Creative Ways to Present
For special occasions, I’ve served this salad in individual clear glass jars layered with arugula, watermelon salad, and topped with pistachios and mint. It’s visually stunning and perfect for outdoor parties or picnics. You can also serve it on a large flat platter surrounded by edible flowers for a colorful centerpiece.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, cover the salad tightly with plastic wrap and store it in the fridge for up to 1 day. The watermelon juice tends to release moisture, so it’s best eaten fresh but still enjoyable the next day if kept chilled.
Freezing
I don’t recommend freezing this 10-Minute Watermelon Rind Salad with Feta & Arugula Recipe because the watermelon and arugula won’t hold up well. The texture and freshness are key, so it’s best enjoyed fresh.
Reheating
Since this is a fresh cold salad, reheating isn’t necessary—or advised. Just give it a gentle stir and enjoy cold to maintain its crisp texture and refreshing flavors.
FAQs
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Can I use the watermelon rind without peeling the green skin?
It’s best to remove the tough green skin because it’s hard to chew and can be bitter. The white part of the rind is crunchy and mild, making it perfect for salads like this one.
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Can I prepare the salad ahead of time?
You can prep the watermelon, rind, and dressing ahead, but I recommend assembling everything just before serving for the freshest texture. The salad can get watery if mixed too far in advance.
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What if I don’t have arugula?
Baby spinach or mixed salad greens can substitute if you don’t have arugula, though arugula’s peppery bite complements the salad uniquely. I’ve tried spinach, and it works but it’s a bit milder.
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Can I omit the feta cheese?
Absolutely! You can either leave out the feta or use a vegan alternative if dairy-free. The salad remains flavorful with the lime, mint, and pistachios doing most of the heavy lifting.
Final Thoughts
This 10-Minute Watermelon Rind Salad with Feta & Arugula Recipe has genuinely become one of my favorite ways to celebrate fresh produce and waste less. It’s simple but full of flavor, texture, and a little surprise that makes it stand out. I encourage you to give it a try—you’ll be amazed how something so quick can taste so special, and your friends and family will love the refreshing twist, too!
Print
10-Minute Watermelon Rind Salad with Feta & Arugula Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6-8 servings (as a side)
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This refreshing 10-Minute Watermelon Rind Salad with Feta & Arugula combines sweet watermelon cubes and crunchy watermelon rind with tangy feta, zesty lime dressing, and peppery arugula. Topped with pistachios and fresh mint, it’s a vibrant, light, and easy-to-make salad perfect for summer gatherings or as a healthy side dish.
Ingredients
Salad
- 4 cups cubed watermelon
- 2 cups thinly sliced watermelon rind (outer green skin removed)
- 1/2 medium red onion, thinly sliced
- 4 oz feta cheese, crumbled or cubed (about 1 cup)
- 2 sprigs mint, leaves roughly chopped or torn
- 4 cups baby arugula
- 1/4 cup roasted, salted pistachios (shelled)
Dressing
- Juice from 1 lime (about 3 tablespoons)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Combine main ingredients: Place the cubed watermelon, thinly sliced watermelon rind, thinly sliced red onion, crumbled or cubed feta cheese, and chopped or torn mint leaves into a large mixing bowl.
- Add dressing: Squeeze the lime juice over the salad ingredients, then drizzle with olive oil. Sprinkle evenly with salt and ground black pepper. Use tongs to toss everything together gently, ensuring the salad is evenly coated with the dressing.
- Assemble on arugula: Lay a bed of baby arugula on a large platter or serving bowl. Transfer the dressed watermelon salad on top and toss lightly to combine flavors without bruising the arugula.
- Garnish and Serve: Sprinkle roasted, salted pistachios over the top along with additional fresh mint if desired. Serve immediately for best freshness and crispness.
Notes
- Remove the tough outer green skin from watermelon rind and use only the white part for a crisp texture.
- For added texture, you can toast the pistachios slightly before adding them.
- This salad is best served fresh, as the watermelon can release water if stored for too long.
- Adjust lime juice and seasoning to taste depending on the sweetness of the watermelon.
- For a vegan version, omit feta or substitute with a plant-based cheese.
