Enjoy a bright, refreshing watermelon arugula salad—perfect for spring and summer. This simple dish captures the fresh, tangy-sweet flavors I first tasted at the Epcot International Flower & Garden Festival and now make at home whenever I want a light, flavorful salad.
I always look forward to Epcot’s spring festival for the creative seasonal food offerings. When I can’t visit, recreating favorite festival dishes at home is the next best thing. This watermelon arugula salad is one of those easy, impressive recipes that tastes like a special treat but comes together in minutes.
The combination of juicy watermelon, peppery arugula, salty feta and bright pickled onions creates a lively contrast of textures and flavors. A drizzle of balsamic glaze finishes the salad with sweet acidity that lifts every bite. It’s light enough for a warm day but feels indulgent and satisfying.
My first taste of this salad at the festival convinced me it belonged in my regular summer rotation. It’s easy to scale for two or a crowd, and the components can be prepped ahead for quick assembly.
Epcot Watermelon Arugula Salad Ingredients
Watermelon is one of the quintessential summer fruits—sweet, hydrating, and vibrant. Paired with bold arugula and tangy pickled onions, it becomes a memorable salad. Below are the simple ingredients you’ll need to make this dish.
Ingredients:
- Watermelon, cubed
- Arugula
- Feta cheese, crumbled
- Pickled onions (use your favorite quick pickle)
- Balsamic glaze
- Salt and freshly ground black pepper
Each ingredient plays a role: the watermelon adds juicy sweetness, arugula brings peppery greens, feta supplies saltiness and creaminess, pickled onions introduce bright acidity, and balsamic glaze ties everything together with a sweet-tart finish. Don’t skip the pickled onions—they create an essential balance.
This salad is ideal as a light main for a warm day or as a colorful side alongside grilled meats, seafood, or a simple grain bowl. It’s naturally vegetarian and easy to adapt for more servings.
I make this repeatedly because it’s quick, healthy, and crowd-pleasing. The balsamic glaze has become a staple in my kitchen for finishing many salads and roasted vegetables.
I hope you enjoy this salad as much as I do—bright, simple, and full of summer flavor.
Print: Watermelon Arugula Salad Recipe
Watermelon Arugula Salad
Summary: A fresh summer salad of watermelon, arugula, feta, and pickled onions finished with balsamic glaze. Light, vibrant, and ready in minutes.
Prep time: 5 mins | Total time: 5 mins | Yield: 2 servings
By: Andrea Updyke
Ingredients
- 1 cup watermelon, cubed
- 4 cups arugula
- 1/2 cup pickled onions
- 1/2 cup feta cheese, crumbled
- 2 tbsp balsamic glaze
- Salt and pepper to taste
Instructions
- Toss the watermelon cubes with the pickled onions in a bowl so the flavors mingle.
- Arrange the arugula on a serving platter or individual plates.
- Layer the watermelon and onions over the arugula.
- Scatter the crumbled feta on top.
- Drizzle balsamic glaze over the salad and season with salt and freshly ground black pepper to taste. Serve immediately.
Notes & Tips
- Make pickled onions ahead of time to enhance their flavor; quick pickles of red onion in vinegar and a touch of sugar work well.
- For a milder green, substitute spinach or mixed baby greens for some or all of the arugula.
- If you don’t have balsamic glaze, reduce balsamic vinegar with a little honey until slightly syrupy.
- To serve a crowd, multiply the ingredients and assemble just before serving so the arugula stays crisp.
- Leftovers keep best without the balsamic glaze; store components separately and dress when ready to eat.
Nutrition (approx.)
Calories: 195 kcal | Carbohydrates: 24 g | Protein: 8 g | Fat: 8 g | Fiber: 2 g | Sugar: 19 g. Nutrition information is an approximation.
Want more? Check out my other great summer recipes!
Original post updated from 5/2014