Go Back
–+ servings

Watermelon Wedge Salad

Print Recipe
Fresh wedges of watermelon is topped with peppery arugula that has been tossed in a light champagne vinaigrette, crumbles of feta and chopped pistachios. A light salad perfect for these hot summer months.
Course Salads
Cuisine American
Keyword arugula, champagne vinaigrette, salad, summer salad, watermelon salad, watermelon wedge
Prep Time 25 minutes
Total Time 25 minutes
Servings 8 servings
Calories 239
Author Laurie McNamara

Ingredients

FOR THE CHAMPAGNE VINAIGRETTE:

  • 1 tablespoon finely chopped shallot
  • 1 small clove garlic minced
  • 1 tablespoon Dijon mustard I like country style
  • 2 tablespoons champagne vinegar
  • 1/2 lemon juiced
  • 1 heaping tablespoon honey
  • 1/4 teaspoon kosher salt or more to taste
  • freshly ground black pepper plus more for serving

FOR THE SALAD:

  • 1 seedless watermelon wedges 1 small watermelon will yield about 8 to 10 wedges
  • 5 ounces baby arugula
  • 1/3 cup Feta cheese crumbled
  • 1/2 cup roasted pistachios chopped

Instructions

  • In a small jar combine the shallots, garlic, mustard, vinegar, lemon juice, honey, salt and pepper. Secure the lid and shake until combined.
  • Place arugula into a large bowl. Drizzle with a tablespoon or so of the dressing and toss by hand to coat. Top watermelon wedges with the dressed arugula and garnish each salad with crumbled feta and pistachios. If desired grind a little extra black pepper over top.
  • Serve immediately.

Nutrition

Calories: 239kcal | Carbohydrates: 47g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 175mg | Potassium: 797mg | Fiber: 4g | Sugar: 36g | Vitamin A: 3682IU | Vitamin C: 52mg | Calcium: 111mg | Iron: 2mg