WATERMELON SALAD WITH ARUGULA & FETA

THE #1 MOST REFRESHING SUMMER SALAD 

I’ve been making this fast summer salad recipe on repeat for all our camping and picnic adventures. It’s so hydrating after a sweaty run or long day in the sun. My watermelon salad takes less than 15 minutes to toss together and is easy to scale up for a crowd of hungry guests. 

Watermelon is naturally high in electrolytes including potassium and magnesium. Adding in the salty feta helps round out your electrolyte needs by sneaking in a little calcium and sodium. Did you know you lose electrolytes every time you sweat? And the best way to replenish is with real food! 

This salad pairs perfectly with Greek Bison Burgers (Run Fast. Eat Slow. page 138), easy Bonk Burgers (Run Fast. Cook Fast. Eat Slow. page 139) or Chipotle Black Bean Burgers (Run Fast. Cook Fast. Eat Slow. page 138). Add this burger + refreshing salad combo to your weekly favorites for a healthy, delicious summer dinner. 

Make Elyse’s tasty salad recipe: Get the FREE printable PDF version of this recipe here.

For more summer recipe inspiration, check out my other new blog post—Best Summer Breakfast Recipes for Athletes. 

If you’re currently training hard and hungry ALL DAY (been there!), be sure to download Intuitive Eating for Hungry Athletes, my most popular Culinary-Nutrition Class. In this class you will discover the essential 4 F’s for satiation and why you should stop counting macros. Your class purchase includes printable notes, new recipes and my time-saving summer recipe guide. 

RECIPE: WATERMELON SALAD WITH ARUGULA AND FETA 

INGREDIENTS

• 1 bag arugula (or other salad greens), washed and dried 
• ¼ large watermelon, seedless, cut into small cubes
• 1 cup crumbled feta, crumbled
• 1 cup chopped walnuts, toasted
• fresh basil, optional (stack, roll and slice the leaves)
• Balsamic Vinaigrette, recipe below

INSTRUCTIONS

Place the salad greens on a large, rimmed platter. Arrange the watermelon cubes on top. Add the feta, walnuts and basil, if including. Serve with the dressing on the side. 

Pairs perfectly with any grilled protein or burgers for an easy summer meal. 

BALSAMIC VINAIGRETTE RECIPE

• 1/3 cup extra-virgin olive oil 
• 1/4 cup balsamic vinegar 
• 1 tablespoon Dijon mustard

Combine in a glass jar with a lid. Seal and shake until emulsified. 

This dressing will keep in the fridge for up to 1 month (since it doesn’t have garlic or fresh herbs), so you may want to double or triple it. Remove from the fridge 30 minutes prior to using so that the olive oil isn’t solid. 

Healthy Tip: Check the label when buying balsamic vinegar. Inexpensive brands frequently add caramel color and sweeteners. 

Make Elyse’s tasty salad recipe: Get the FREE printable PDF version of this recipe here.

For more new summer recipes, check out my latest Recorded Culinary-Nutrition class: Intuitive Eating for Hungry Athletes.