Description
This vibrant 10-Minute Watermelon Rind Salad with Feta & Arugula is a refreshing, quick, and easy dish that transforms watermelon rind into a crunchy, flavorful ingredient. Paired with juicy watermelon, tangy feta, peppery arugula, and a zesty lime dressing, it’s perfect for a light side salad or summer appetizer.
Ingredients
Units
Scale
Salad Ingredients
- 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, sliced watermelon rind, thinly sliced red onion, crumbled feta, and chopped mint leaves into a large mixing bowl, ensuring the ingredients are evenly mixed.
- Add dressing and toss: Squeeze the lime juice over the salad ingredients, drizzle with olive oil, then sprinkle the salt and ground black pepper evenly. Use tongs to gently toss the salad until all ingredients are coated with the dressing.
- Assemble and garnish: On a large platter or serving bowl, lay a bed of baby arugula. Spoon the tossed watermelon salad over the arugula and toss very lightly to combine. Sprinkle roasted, salted pistachios on top, adding extra mint leaves if desired, and serve immediately.
Notes
- Remove the tough outer green skin of the watermelon rind and use only the white part for best texture.
- For a nuttier flavor, substitute pistachios with toasted almonds or walnuts.
- This salad is best served fresh to maintain the crispness of the ingredients.
- Can be prepared a few hours ahead; keep refrigerated and add pistachios just before serving to retain crunch.
