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Watermelon Wedge Salad

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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 mins
Total Time 25 mins
Servings 8 servings
Calories 239
Author Laurie McNamara



  • 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


  • 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


  • 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.


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