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Recipe card photo with a overhead photo of a white round serving plate with a watermelon salad. Recipe at

Watermelon Salad with Arugula, Blue Cheese & Balsamic Vinaigrette

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5 from 4 reviews


A refreshing watermelon salad with arugula and red onions, a salty and sharp blue cheese, topped with balsamic vinaigrette. Sweet, tangy, and a bit funky; this salad checks all the right boxes.


Units Scale
  • 8 cups seedless watermelon, cut in small cubes or balls
  • 1/2 small red onion, thinly sliced.
  • 1 cup sliced or slivered almonds
  • 1 cup fresh baby arugula
  • 1/2 cup blue cheese, crumbled (see notes)
  • 1+1/2 Tablespoons Eleia Balsamic Vinegar
  • 4+1/2 Tablespoons Eleia Extra Virgin Olive Oil
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon freshly ground black pepper


  1. In a large bowl, combine watermelon, onion and arugula
  2. In a small bowl, whisk together vinegar, oil, salt and pepper. Drizzle over salad
  3. Just before serving, add almonds and crumbled cheese, and additional vinaigrette if needed


Blue Cheese: Buy a whole block and crumble yourself. I find the quality of the cheese is better than the one that comes pre-crumbled.

  • Prep Time: 10
  • Category: Salad
  • Method: tossing
  • Cuisine: International
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