Balsamic Watermelon and Cucumber Salad
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Balsamic Watermelon Cucumber Salad — An EASY, healthy, and light salad with watermelon, cucumber, arugula, goat cheese, candied nuts, and drizzled with a homemade balsamic glaze!! A PERFECT summer salad for those days when it’s too hot to cook!!
Balsamic Watermelon Salad Recipe
This watermelon goat cheese salad with cucumber and arugula is a spinoff of a salad I love to eat at one of my favorite Puerto Vallarta beach bars. It’s refreshing, light, and the combination of all the flavors is just perfection.
There’s juicy sweet watermelon, cucumber, strong and peppery arugula, tanginess from goat cheese, crunchy candied nuts, and a homemade balsamic glaze. If you’ve never thought that watermelon can be delicious in a more savory application, think again because this salad will just knock your socks off.
It’s so fresh and perfect for hot summer days.
What’s in the Watermelon Cucumber Salad?
You only need a handful of ingredients to make this watermelon and cucumber salad. You’ll include:
- Balsamic vinegar
- Goat cheese
- Candies walnuts, pecans, or macadamia nuts
How to Make Watermelon Cucumber Salad
This watermelon goat cheese salad is drizzled with a homemade balsamic glaze, which you’ll need to make first (keep reading for detailed instructions on how to make it).
Once the reduction is done, all that’s left to do is toss all the ingredients together in a large bowl and drizzle with the glaze!
How to Make Balsamic Reduction
Making a balsamic glaze, or reduction, is as easy as boiling together balsamic vinegar and granulated sugar for about 15 to 20 minutes, or until the volume has reduced by about 80% and the sauce is thick and syrupy.
I used a 500 milliliter (about 17 ounces) bottle of balsamic vinegar and added close to one cup sugar.
You can start with 1/2 to 3/4 cup sugar and taste your sauce when it looks like it’s about halfway done, but for me that’s not quite sweet enough and it’s too intensely vinegary, so I went with closer to 1 cup for this batch.
Use a bigger kettle than what you think you need because the sauce will bubble up vigorously and ample room in your kettle is advantageous to avoid it from bubbling over.
Can I Add a Protein Source to the Salad?
Yes! I bet grilled chicken would pair wonderfully with this cucumber, watermelon and arugula salad.
Tips for Making Watermelon and Cucumber Salad
You can also use store-bought balsamic glaze. Trader Joe’s is one I tend to keep on hand for times like this and there are many other brands out there these days if you don’t have a Trader Joe’s in your area.
Note that you will have lots of balsamic reduction leftover, but it will keep for weeks in a sealed container in the fridge. As long as you’re going to the trouble to make it, you may as well have extra for future recipes, because it’s great drizzled over chicken, salmon, etc.
As written, this is an easy, healthy vegetarian and gluten-free watermelon arugula salad recipe, but you can make it vegan by skipping the goat cheese or using a vegan cheese.
- 500 millilters balsamic vinegar
- 1 cup granulated sugar, divided
- 3 cups watermelon, seeded and cubed (I recommend seedless, firm watermelon)
- 1 large cucumber or English cucumber, peeled and cubed
- 1 cup argula (1 heaping handful)
- 1/3 cup goat cheese, crumbled or as desired
- 1/3 cup candied nuts, or as desired
- To a high-sided medium/large kettle (use one bigger than you think you need), add the vinegar, 1/2 cup sugar, and heat over medium to medium-high until mixture boils and can sustain a fast rolling boil.
- Boil for about 15 to 20 minutes, or until reduced by about 80% and has thickened and is syrupy; stir intermittently and keep an eye on it so it doesn't bubble over.
- When the sauce looks like it's about halfway done, taste the sauce, and if it's too vinegary and bitter for you, add part of or all of the remaining sugar. I personally use almost 1 cup. Sauce will thicken up more as it cools.
- To a medium bowl, add all the remaining ingredients, stir to combine, and drizzle as much of the balsamic reduction as desired.
Glaze: Alternatively, you can use store-bought balsamic glaze.
You will have lots of balsamic reduction leftover, but it will keep for weeks in a sealed container in the fridge. As long as you're going to the trouble to make it, you may as well have extra for future recipes, because it's great drizzled over chicken, salmon, etc.
Amount Per Serving: Calories: 4245Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 17mgSodium: 1160mgCarbohydrates: 812gFiber: 4gSugar: 717gProtein: 34g
The nutrition information is taking into account ALL of the balsamic reduction and you won't need anywhere near all of it for this salad, probably just a few tablespoons, but it is skewing the data very extremely artificially high.
More Summer Salad Recipes:
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Lemon Basil Greek Orzo Salad — EASY, ready in 25 minutes, and lemon and basil give it such a FRESH taste!! Feeds a crowd, great for parties, picnics, and potlucks!
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The Best Broccoli Salad — My FAVORITE recipe for the classic salad with a tangy dressing that everyone LOVES!! Flavor and texture galore in this EASY salad that’s perfect for parties, picnics, and potlucks!!
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Greek Pita Chip Salad — Greek salad just got a makeover!! Still uses classic ingredients like red peppers, cucumbers, onions, olives, and feta but now there are PITA CHIPS for extra crunch and texture!
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