Watermelon Salad with Sriracha Vinaigrette
This sweet and salty watermelon salad with sriracha vinaigrette is fantastic for summer! With fresh watermelon, tangy feta and crunchy peanuts, it’s flavorful and light. Vegetarian.
Note: This recipe is NOT dairy free. It was published before Cook Nourish Bliss transitioned to dairy free recipes and remains popular with long time readers. You can try using substitutions to make it dairy free, however I have not tested this myself and can’t say how it will turn out.
I am fully convinced that I am going to turn into a watermelon. Really, it’s going to happen.
The last few weeks I’ve gleefully bought a watermelon each week at the food store and then immediately proceeded to cut it up as soon as I get home.
And because I am impatient I start stuffing my face right away before the container can even be put in the fridge to chill for a bit.
Even though cold watermelon is better than room temperature watermelon, I can’t help myself. It’s just so good.
I decided that I should maybe get at least a little creative with all my watermelon consumption and so this salad was born.
The idea came from something I ate at a local restaurant, although once again I don’t even remember which restaurant I had it at.
All I know is that it was last summer and that it has been sitting on my list of things to make for the blog since then. Major fail because you need this in your life asap.
I know there are plenty of other watermelon salad recipes out there, but gosh is this one awesome.
Cold, sweet watermelon, sprinkled with feta, peanuts and arugula, and then drizzled with a sriracha vinaigrette.
Sweet, salty and just a hint spicy all in one. Pure perfection.
Additional Watermelon Recipes You Might Enjoy:
- Watermelon, Mozzarella and Prosciutto Skewers
- Watermelon Berry Smoothie
- Creamy Watermelon Coconut Milkshake
- Watermelon and Cream Ice Pops
- Watermelon Basil Agua Fresca
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the dressing:
- 2 tablespoons sriracha
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- ¼ teaspoon salt
- freshly ground pepper, to taste
- ¼ cup olive oil
For the salad:
- about 5 cups cubed seedless watermelon
- ¼ cup crumbled feta
- ¼ cup unsalted peanuts, roughly chopped
- about ⅓ cup packed baby arugula, chopped
To make the dressing:
- Add all the ingredients for the dressing to a small bowl and whisk until combined.
- Divide the watermelon among four serving plates. Sprinkle each with some of the feta, peanuts and arugula. Drizzle with the desired amount of dressing and serve immediately.
You'll have dressing leftover - it’s great for other salads!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 281Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 8mgSodium: 429mgCarbohydrates: 23gFiber: 2gSugar: 19gProtein: 5g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.