Meet your new summer obsession: the 10-Minute Watermelon Rind Salad with Feta & Arugula! Juicy cubes of ripe watermelon and crisp, refreshing watermelon rind mingle with creamy feta, peppery arugula, roasted pistachios, and a zesty lime dressing for a salad that’s as vibrant as it is satisfying. This breezy recipe not only delivers gorgeous flavor—it turns overlooked watermelon rind into the star of the show.
Why You’ll Love This Recipe
- A Delicious Way to Reduce Food Waste: Using the watermelon rind makes the most out of every bite, turning what’s usually tossed away into a crunchy, fresh delight.
- Lightning-Fast and No-Cook: This 10-Minute Watermelon Rind Salad with Feta & Arugula is ready in a flash—just chop, toss, and enjoy!
- Colorful & Crowd-Pleasing: The vibrant pinks, greens, and whites make this salad a stunning centerpiece for any picnic or BBQ.
- Flavor and Texture in Every Bite: Sweet watermelon, tangy feta, peppery arugula, and crunchy pistachios come together for a taste and texture sensation.
Ingredients You’ll Need
The best part about this recipe is how such a short list of simple, vibrant ingredients transforms into something irresistible. Each plays a unique role in the taste, texture, and color of your 10-Minute Watermelon Rind Salad with Feta & Arugula—don’t skip a thing!
- Watermelon: Look for a ripe, seedless watermelon—the juicy pink cubes are the heart of this salad.
- Watermelon rind: Slice the white part just beneath the green skin for a crisp, refreshing crunch; peel away that outer skin for best results.
- Red onion: Thin slices add just the right punch and beautiful color contrast.
- Feta cheese: Its creamy, briny flavor balances the sweetness of the watermelon and the peppery arugula perfectly.
- Mint: Tear or roughly chop for a bright, cooling pop in every bite.
- Lime juice: Fresh-squeezed lime gives this salad zing and brings all the flavors together.
- Olive oil: A good extra virgin olive oil adds body and subtle savory notes.
- Salt and black pepper: Don’t skimp—seasoning is key to making the flavors sing!
- Baby arugula: The peppery bite and tender greens elevate this salad from fruity side to standout main.
- Roasted, salted pistachios: A handful of these brings crunchy texture and buttery flavor—so satisfying!
Variations
Don’t be afraid to make this 10-Minute Watermelon Rind Salad with Feta & Arugula your own! It’s endlessly adaptable to what you have in your fridge or to suit your mood, dietary needs, or flavor cravings.
- Swap the Greens: Try baby spinach or mixed tender greens if you’re not an arugula fan, or mix them together for a different texture.
- Change up the Cheese: Goat cheese, ricotta salata, or even cottage cheese work beautifully in place of feta for a fresh twist.
- Add More Crunch: Toss in toasted sunflower seeds or almonds if you don’t have pistachios on hand.
- Make it Vegan: Omit the feta or use a plant-based cheese alternative—the bright flavors hold their own!
- Boost the Protein: Add chickpeas or leftover grilled chicken to turn this salad into a quick, satisfying lunch.
How to Make 10-Minute Watermelon Rind Salad with Feta & Arugula
Step 1: Prep the Watermelon and Rind
Slice the watermelon into cubes and carefully trim off the outer green skin from the rind. Cut the white part into thin matchsticks or short strips—this is your secret crunchy ingredient! Doing this upfront makes assembling your salad super speedy.
Step 2: Build the Flavor Base
In a large mixing bowl, layer the cubed watermelon, thinly sliced watermelon rind, sliced red onion, feta cheese, and chopped mint. The combination of fresh, creamy, and herbaceous sets up each bite for maximum flavor.
Step 3: Dress It Up
Drizzle on the olive oil and freshly squeezed lime juice, then sprinkle in the salt and black pepper. Use tongs (or clean hands) to gently toss everything so all the ingredients are coated in their tangy, savory dressing—be gentle to keep those watermelon cubes intact!
Step 4: Finish with Greens and Crunch
Arrange your baby arugula on a serving platter or salad bowl, then pour the fully dressed watermelon mixture over the top. Add a final toss to combine just slightly, and finish with a shower of pistachios and extra mint if you’re feeling fancy. Your 10-Minute Watermelon Rind Salad with Feta & Arugula is ready to dazzle!
Pro Tips for Making 10-Minute Watermelon Rind Salad with Feta & Arugula
- Rind Prepping Perfection: Use a vegetable peeler to remove only the tough green outer layer—what you want is the juicy white part for maximum crunch!
- Chill Everything: For the absolutely most refreshing salad, make sure your watermelon, rind, and feta are well chilled before tossing everything together.
- Gentle Tossing: Stir the salad gently so the cubes of watermelon hold their shape and the feta stays in bite-sized crumbles.
- Serve Immediately: This salad shines brightest when fresh, right after you’ve tossed it with the dressing and pistachios, for peak crunch and color.
How to Serve 10-Minute Watermelon Rind Salad with Feta & Arugula
Garnishes
Take things to the next level by scattering a few extra fresh mint leaves or a final drizzle of olive oil on top just before serving. A light sprinkle of flaky sea salt also really highlights both the sweet and savory notes in this 10-Minute Watermelon Rind Salad with Feta & Arugula.
Side Dishes
This salad shines alongside any light summer entree—think grilled shrimp, salmon, lemony chicken, or simple flatbreads. Or serve it as a cheerful, cooling side at potlucks, picnics, and backyard barbecues for a pop of color and freshness that disappears fast!
Creative Ways to Present
For something fun, scoop your 10-Minute Watermelon Rind Salad with Feta & Arugula back into watermelon “boats” or use small clear cups for individual servings that are as cute as they are practical. Arrange the salad on a big white platter for maximum visual appeal—and don’t forget those pistachios on top for crunch and color!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (rare, but possible!), transfer the salad to an airtight container and refrigerate. The 10-Minute Watermelon Rind Salad with Feta & Arugula will stay crisp for about a day, though the arugula and watermelon may release some extra juice over time.
Freezing
This salad doesn’t freeze well—a bit too much water in the produce means it becomes mushy after thawing. It’s much better enjoyed freshly made, or at least kept in the fridge for just a few hours.
Reheating
No reheating necessary! This cool, refreshing salad is best eaten straight from the fridge or at room temperature. If you want to revive leftovers, add a fresh handful of arugula and a little extra squeeze of lime to shake things up.
FAQs
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Can I use the watermelon rind raw, or does it need to be cooked?
Absolutely, use the watermelon rind raw! Just peel away the tough green skin and slice the white part thinly. The natural crunch and mild flavor are what makes this 10-Minute Watermelon Rind Salad with Feta & Arugula extra refreshing.
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What’s the best way to cut the watermelon rind for salads?
After removing the pink flesh and shaving off the green skin, slice the white rind into thin strips or small matchsticks. This shape lets it mix easily and gives each forkful the perfect crunch.
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Can I make the salad in advance for a picnic or party?
You can prep the ingredients a few hours early—just keep everything (especially the watermelon and arugula) chilled and toss it all together with the dressing just before serving to keep it crisp and fresh.
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Is this recipe gluten-free?
Yes! The 10-Minute Watermelon Rind Salad with Feta & Arugula is naturally gluten-free as written—no substitutions needed. Always double-check the label on your feta and any add-ins, just to be extra certain.
Final Thoughts
If you’re hunting for a fast, vibrant salad that wows everyone and makes you feel like a summer magician, the 10-Minute Watermelon Rind Salad with Feta & Arugula is your answer. I can’t wait for you to taste that mix of sweet, salty, juicy, and crunchy—don’t be surprised if this becomes your go-to for every warm evening and casual gathering. Enjoy every refreshing bite!
Print
10-Minute Watermelon Rind Salad with Feta & Arugula Recipe
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6–8 servings (as a side) 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Description
This refreshing 10-Minute Watermelon Rind Salad with Feta & Arugula is a delightful mix of sweet watermelon, tangy feta, peppery arugula, and crunchy pistachios, all brought together with a zesty lime dressing. It’s a perfect summer side dish that’s quick to make and bursting with flavor.
Ingredients
Salad:
- 4 cups cubed watermelon
- 2 cups thinly sliced watermelon rind (outer green skin removed)
- 1/2 a medium red onion, thinly sliced
- 4 oz feta cheese, crumbled or cubed (about 1 cup)
- 2 sprigs mint, leaves roughly chopped or torn
Dressing:
- juice from 1 lime (about 3 tablespoons)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
To Serve:
- 4 cups baby arugula
- 1/4 cup roasted, salted pistachios (shelled)
Instructions
- Prepare the Salad: Place watermelon, watermelon rind, red onion, feta, and mint leaves in a large mixing bowl.
- Make the Dressing: Squeeze the lime juice over the salad. Drizzle with olive oil, sprinkle with salt and pepper. Toss to coat.
- Assemble the Salad: Lay arugula on a platter, top with the watermelon mixture. Toss lightly. Garnish with pistachios and extra mint.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 14g
- Sodium: 380mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg
