A fresh arugula and watermelon salad with shaved fennel and a bright green olive vinaigrette. Light, crisp, and ready in 15 minutes.
Arugula and Watermelon Salad
Watermelon and arugula salads have become a summer staple. Sweet and cooling, watermelon pairs beautifully with savory flavors in a way that feels a little unexpected the first time and then completely natural every time after.
While most arugula and watermelon salads go the feta and/or balsamic route, this one takes a different direction. Shaved fennel adds crunch and the dressing is a green olive vinaigrette that brings a briny contrast to the sweet fruit. The result is a watermelon arugula salad with a lot more going on than it looks.
It comes together in about 15 minutes and works equally well as a starter, a side, or a light lunch.
Why You'll Love This Watermelon Arugula Salad
- Works as a side or a starter. Light enough to open a meal, or to serve alongside grilled dishes.
- Ready in 15 minutes. No cooking required. Just slice, shave, whisk, and toss.
- A more interesting flavor profile. The fennel and green olive vinaigrette set this apart from the typical watermelon feta salad and give it a briny depth that makes it memorable.
- Fully vegan and dairy-free. No feta needed. The olives and capers bring all the saltiness.
- Great for entertaining. Can be mostly prepped ahead, which makes it easy for gatherings.
Ingredients for Arugula and Watermelon Salad
(Full quantities in the recipe card below.)
For the salad:
- Arugula — The peppery bite of arugula is what makes this combination work. Baby spinach is slightly milder; either works well here.
- Watermelon — Use a seedless watermelon and slice it into thin triangles or cubes. The juicier the better. See tips below for how to choose a good one.
- Fennel — Thinly shaved on a mandolin, fennel adds crunch and a delicate anise flavor that pairs beautifully with both the watermelon and the olive dressing. Reserve the fronds for garnish.
- Green olives — A few whole or halved olives scattered over the top add a salty, briny note. Castelvetrano olives are a great choice here for their mild, buttery flavor.
- Pistachios — Chopped pistachios add a final layer of crunch and a subtle richness. Walnuts work as a substitute if that's what you have.
For the green olive vinaigrette:
- Extra virgin olive oil —Use a good quality oil since it's a simple vinaigrette where the flavor really shows.
- Green olives — Finely chopped. Castelvetrano olives are ideal for their mild flavor, but any good quality pitted green olive works.
- Capers — Salt-packed capers rinsed well, then finely chopped. They add a bright, briny punch that ties the dressing together.
- Lemon zest and juice — Both the zest and the juice go into the dressing.
- Fine sea salt and black pepper — To taste.
How to Make Arugula and Watermelon Salad
Step 1: Make the vinaigrette
Combine the finely chopped olives, capers, lemon zest, lemon juice, and olive oil in a small bowl. Stir well and season with salt and pepper. Taste and adjust lemon or salt as needed. Set aside.
The vinaigrette can be made up to a day ahead and kept in the fridge. Give it a stir before using.
Step 2: Prep the salad ingredients
Thinly shave the fennel on a mandolin and place in a large bowl with the arugula. Slice the watermelon into ½-inch thick triangles or cut into cubes.
If you don't have a mandolin, use a sharp knife and slice the fennel as thinly as possible.
Step 3: Dress and assemble
Toss the arugula and fennel with half the vinaigrette. Arrange on a plate or a large shallow platter, then layer the watermelon slices on top. Drizzle with the remaining vinaigrette.
Step 4: Finish and serve
Scatter the green olives, chopped pistachios, and reserved fennel fronds over the top. Serve immediately.
Dress the salad just before serving. Arugula wilts quickly once dressed, and the watermelon will release juice as it sits.
Tips for the Best Watermelon Arugula Salad
- Choose a ripe watermelon. Look for one that feels heavy for its size, has a yellow or cream-colored field spot on the bottom, and sounds hollow when tapped. A dull rather than shiny skin is also a good sign of ripeness.
- Use a mandolin for the fennel. Paper-thin slices of fennel are what make the texture work. A mandolin makes this quick and consistent; a sharp knife and patience will also get you there.
- Dress in stages. Toss the arugula and fennel with half the dressing first, then drizzle the rest over the watermelon once plated. This keeps the greens from getting overdressed and soggy.
- Serve immediately. This arugula and watermelon salad is at its best right after assembling. The arugula wilts and the watermelon releases juice the longer it sits.
- Make the vinaigrette ahead. The dressing keeps well in the fridge for up to 3 days and actually improves as the flavors meld. It's a good one to have on hand for other salads too.
Variations on Watermelon and Arugula Salad
- Swap the fennel. If fennel isn't your thing or you can't find it, thinly sliced cucumber works well and keeps the crunch element.
- Add fresh herbs. A handful of fresh mint or basil scattered over the top pairs beautifully with the watermelon.
- Try a different nut. Walnuts, pine nuts, or slivered almonds all work in place of pistachios.
- Add cheese. Crumbled feta is a natural fit with watermelon and arugula. For a vegan version, a good plant-based feta works just as well.
What to Serve with Arugula and Watermelon Salad
As a starter: This works beautifully at the beginning of a summer meal.
As a side salad: The briny olive vinaigrette pairs especially well with anything off the grill.
As a light lunch: Add a scoop of Dairy-Free Tzatziki on the side and some flatbread for lunch.
At a gathering: This watermelon arugula salad is a great choice for a summer potluck or barbecue. Prep the vinaigrette and slice everything ahead of time, then assemble just before serving.
How to Store Arugula and Watermelon Salad
This salad is best assembled and served immediately. If you need to get ahead, store the components separately: the vinaigrette in a jar in the fridge for up to 3 days, the sliced watermelon in an airtight container for up to 2 days, and the arugula and fennel dry and unwashed until ready to use. Assemble just before serving.
FAQ
Can I use a different green for this arugula watermelon salad?
Baby spinach or watercress both work as substitutes for arugula, though they're milder in flavor. Arugula's peppery bite is what really makes the contrast with the sweet watermelon work, so it's worth using if you can find it.
How should I cut the watermelon?
Thin triangles make for a nice presentation, but cubes work just as well if you prefer a more casual, toss-together style.
Is this watermelon arugula salad vegan?
Yes. There's no cheese or animal products in this recipe. The green olive vinaigrette and pistachios provide the saltiness and savory flavor.
Final Thoughts
This salad has a way of surprising people. The olive vinaigrette is not what anyone expects, and it's usually the first thing they ask about. The combination of sweet watermelon, peppery arugula, and that briny dressing is one of those combinations that just work. Simple to make, and worth making often, I hope it earns a spot at your summer table.
More Watermelon Recipes:
Arugula and Watermelon Salad
This fresh and simple fennel arugula and watermelon salad with green olive vinaigrette is filled with lots of cooling crunch.
Ingredients
For the olive vinaigrette:
- 2 Tablespoons/30ml extra virgin olive oil
- 1 Tablespoon/15g finely chopped pitted green olives
- 1 teaspoon salt packed capers, rinsed and finely chopped
- Finely grated zest of ½ a small lemon
- 2 teaspoons/ 10ml fresh lemon juice
- ⅛th teaspoons fine sea salt
- Freshly ground black pepper to taste
For the fennel arugula watermelon salad:
- 4 ounces/112 g arugula
- 1 medium fennel bulb, thinly sliced on a mandolin (reserve fennel fronds for garnish)
- ¼ of a seedless watermelon sliced into ½ -inch thick triangles
- 2 Tablespoons green olives
- 2 Tablespoons/15g finely chopped shelled pistachios
Instructions
Make the vinaigrette:
- In a small bowl whisk together olive oil, chopped olives, chopped capers, lemon zest, lemon juice, salt and black pepper.
Assemble the salad:
- In a large bowl gently toss arugula with half the vinaigrette. Place dressed greens on plate and top with fennel and watermelon. Drizzle with remaining vinaigrette and scatter olives and pistachios over top. Garnish with reserved fennel fronds and finish with additional pinch of salt or pepper to taste.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 163Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 1297mgCarbohydrates: 6gFiber: 2gSugar: 3gProtein: 2g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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