One of my favorite summer salads is Ina Garten’s arugula, watermelon and feta salad. It’s incredibly refreshing, bright, and pairs perfectly with anything off the grill. If you haven’t tried it, consider making it soon — it inspired this Summer Kale and Watermelon Salad, a heartier variation that keeps the refreshing sweetness of watermelon while adding the satisfying texture and nutrition of kale.
This kale salad is my easy, weeknight-friendly take on that classic combination. I used ingredients I already had on hand and adjusted a few elements to make the salad feel lighter on the stomach. I added crisp cucumber for contrast and swapped feta for creamy goat cheese, which I find easier to digest. If you’re following Whole30, simply omit the goat cheese and use a compliant balsamic; the dressing remains bright and uncomplicated.
The result is a colorful, nutrient-dense Summer Kale and Watermelon Salad that’s perfect for picnics, backyard barbecues, or a simple meal alongside grilled fish or chicken. The dressing of olive oil, lemon juice, and balsamic vinegar brings acidity and balance to the sweet watermelon and the slight bitterness of the kale. Fresh basil lifts the flavors and ties the ingredients together.
- 1 bunch red or green kale
- 3 tbsp extra virgin olive oil
- 3 tbsp fresh lemon juice
- 3 tbsp balsamic vinegar
- 2 cups diced seedless watermelon
- 1½ cups diced cucumber, peeled
- ¼ red onion, finely diced
- ½ cup goat cheese crumbles (omit for Whole30)
- 2 tbsp freshly chopped basil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Strip the kale leaves from the stems and discard the stems. Chop the leaves into small, bite-sized pieces. For tender kale, you can thinly slice the leaves or massage them briefly with a pinch of salt and a little olive oil until they soften.
- In a large bowl, whisk together the olive oil, fresh lemon juice, and balsamic vinegar. Add a pinch of salt and several grinds of black pepper and whisk briefly until combined.
- Toss the chopped kale in the dressing to coat it evenly. This step helps mellow the kale’s natural bitterness and makes every bite flavorful. Taste and adjust seasoning if needed.
- Top the dressed kale with the diced watermelon, peeled cucumber, finely diced red onion, and crumbled goat cheese. Scatter the freshly chopped basil over the salad for a bright herbaceous note.
- Serve immediately, or toss gently just before serving so the watermelon juices distribute without turning the salad soggy. This salad pairs beautifully with grilled meats, fish, or as a light standalone lunch.
- Enjoy!
This Summer Kale and Watermelon Salad is flexible: swap goat cheese for feta if you prefer a saltier tang, or leave the cheese out for a dairy-free option. If preparing in advance, keep the dressing separate and combine shortly before serving to preserve texture. Use ripe, sweet watermelon and crisp cucumber for the best contrast with the hearty kale. Fresh basil is optional but recommended to brighten the flavors.
To make this salad Whole30 compliant, omit the cheese and ensure the balsamic vinegar used contains no added sugars. For a touch of extra crunch, add toasted nuts or seeds—pumpkin seeds or sliced almonds work well—if your dietary plan allows.