Watermelon Feta Arugula Salad in Jars
One of my favorite summer salads pairs sweet, juicy watermelon with salty feta, peppery arugula, sharp red onion and a simple balsamic dressing. It’s light, refreshing, and ideal for packing in jars to take to the beach, park, or a picnic—just keep the jars chilled in a cooler until you’re ready to eat.
Why make salads in jars
Salads in jars are practical and travel-friendly because they keep the dressing separated from delicate greens until you’re ready to eat. To assemble, place the dressing at the bottom of the jar, then add sturdier ingredients that won’t absorb the dressing or wilt quickly (like onions and cheese). Finish with the most fragile greens on top. When it’s time to eat, shake the jar or pour the contents onto a plate so the dressing coats everything evenly.
Ingredients (Yields 4 jars)
- 4 cups diced seedless watermelon
- 3 oz crumbled feta
- 3 cups baby arugula (about 3/4 cup per jar)
- 1/4 small red onion, chopped
- 2 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- 1/8 tsp kosher salt (adjust to taste)
- Freshly ground black pepper, to taste
Total time
About 15 minutes to prepare.
Yield
4 jars (1 jar per serving)
Nutrition (per jar, approximate)
Calories: 170 kcal — Carbohydrates: 14 g — Protein: 4.5 g — Fat: 11.5 g — Fiber: 1 g — Sugar: 10 g — Sodium: 281 mg
Instructions
- Prepare the dressing: In a small bowl or jar, whisk together the balsamic vinegar, extra virgin olive oil, kosher salt and a few grinds of black pepper until emulsified. Taste and adjust salt and pepper as needed.
- Divide the dressing equally between four pint-sized glass jars, pouring it into the bottom of each jar.
- Layer the ingredients in each jar in this order: a portion of the chopped red onion, followed by about 3/4 ounce of crumbled feta, then 1 cup of diced watermelon. Finish by packing the jar loosely with about 3/4 cup of baby arugula so the greens stay on top and remain crisp.
- Seal the jars and store them upright in the refrigerator or in a cooler with ice packs. Keep chilled until ready to serve.
- To eat: either shake the sealed jar vigorously to distribute the dressing, then open and enjoy straight from the jar, or pour the contents onto a plate and toss gently to coat the greens evenly with dressing.
Make-ahead and storage tips
- Assemble the jars up to 24 hours in advance for best texture. The longer the salad sits, the more the watermelon will release juice; using the dressing-at-the-bottom technique preserves the greens and cheese.
- Keep jars chilled in a cooler for outdoor events. If transporting several hours, place jars on ice inside a cooler to maintain freshness.
- If you prefer to avoid sogginess, pack watermelon and arugula separately and combine them just before eating.
Serving suggestions and variations
- Add fresh mint or basil for a brighter herbal note.
- Swap arugula for mixed baby greens or spinach if you prefer a milder leaf.
- Substitute goat cheese for feta for a creamier texture.
- For a smoky-sweet element, drizzle a little balsamic reduction over the salad just before serving.
- Toss in a handful of toasted pine nuts or sliced almonds for extra crunch and protein.
Last step
If you try this salad, consider jotting a quick note about what you liked or any tweaks you made—small adjustments can help tailor the recipe to your taste for future picnics and lunches.
Enjoy this easy, portable summer salad—sweet watermelon, tangy balsamic, salty feta and peppery arugula combine for a satisfying, refreshing meal or side. Perfect for warm-weather lunches, outdoor gatherings, or any time you want a light, vibrant dish that travels well.
