By Grocery List Plus Editorial Staff | Published on June 4, 2026

Watermelon Salad with Sriracha Vinaigrette

Serves 4

208 cal · 15 min

Watermelon Salad with Sriracha Vinaigrette

Recipe GLPR463e0380e249f9

4.0(1)
Salad
15 min
208 cal
Servings: 4
No-Cook
SNAP eligible

A refreshing summer salad featuring sweet, juicy cubed watermelon paired with a spicy-sweet sriracha vinaigrette. Topped with creamy feta cheese, crunchy peanuts, and peppery arugula for a perfect balance of flavors and textures. This vibrant dish works beautifully as an appetizer, side dish, or light snack.

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Ingredients

2 tablespoons sriracha sauce

1 tablespoon red wine vinegar

1 tablespoon honey

¼ teaspoon salt

to taste freshly ground black pepper

¼ cup extra virgin olive oil

5 cups seedless watermelon, cubed

¼ cup crumbled feta cheese

¼ cup unsalted peanuts, roughly chopped

fresh arugula

Directions

  1. In a small bowl, combine the sriracha sauce, red wine vinegar, honey, salt, and black pepper to taste. Mix these ingredients together until well incorporated.

  2. Slowly pour the olive oil into the bowl while whisking continuously and vigorously until the dressing emulsifies and becomes smooth and creamy. Set the dressing aside.

  3. Divide the cubed watermelon evenly among four serving plates.

  4. Top each plate of watermelon with a portion of the crumbled feta cheese, chopped peanuts, and fresh arugula.

  5. Drizzle each salad with the desired amount of sriracha vinaigrette and serve immediately while the watermelon is cool and crisp.

Comments

Grocery List Plus Editorial Staff4

Every ingredient is stocked at standard Charlotte grocers—sriracha and red wine vinegar are pantry staples at Harris Teeter or Kroger, and watermelon hits peak season June through August when North Carolina's own grows well. The stated 15 minutes is honest: chopping the melon and crumbling feta takes about that, no hidden steps. Cost per serving lands around $2.50–$3.00 driven by feta and good olive oil, which is reasonable for a summer side. This reheats poorly (wilted greens, soggy melon), so it's best served same-night, and while it works as a side for a family meal, it skews light—add grilled chicken or shrimp if you want it to anchor dinner.

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