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+ servings
two mason jars with watermelon feta and arugula salad
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5 from 3 votes

Arugula and Watermelon Salad in a Jar

Arugula and watermelon salad in a jar is the perfect picnic food! Layering the salad means it will be fresher when you eat it and makes it perfectly portable.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Servings: 4
Calories: 269kcal


Vinaigrette (enough for 4 salads)

  • ¼ cup white wine vinegar
  • ¼ cup olive oil
  • 1 teaspoon dijon mustard
  • 4 teaspoons sugar

Salad (per salad)

  • 1 cup seedless watermelon (cut into ½ inch cubes)
  • 1 tablespoon feta cheese (crumbled)
  • 1 tablespoon almonds (sliced)
  • 1 teaspoon mint (torn)
  • 1 cup arugula (or as much as will fit)


  • Shake together all vinaigrette ingredients.
  • Divide dressing up: 2 tablespoon in the bottom of each mason jar.
  • Add the salad ingredients to 1-pint mason jars in the following order: watermelon, feta, almonds, mind, arugula.
  • To serve: shake all ingredients out into a bowl and enjoy immediately.


This salad kept for 24 hours in the fridge, although it was best enjoyed the day it was prepared.
Recipe tips
  • if you plan to eat out of the jar, use a 1 quart jar, and shake it all up just before serving
  • to make this a meal, add some cooked chicken or ½ cup of chickpeas to the salad
  • the almonds will not stay crunchy in this salad, so if you’d like that crunch, keep them separate until just before serving


Serving: 1jar | Calories: 269kcal | Carbohydrates: 19g | Protein: 22g | Saturated Fat: 7g | Cholesterol: 8mg | Sodium: 107mg | Fiber: 2g | Sugar: 16g