There’s only one thing better than the juicy watermelon and peaches in this salad—the outstanding fig vinaigrette. Jammy and sweet with a subtle savory essence, fig preserves provide a flavor foil for tart vinegar and act as an excellent thickener for this dressing, which helps it cling to all the ingredients in this salad. Peppery arugula adds the perfect spicy bite that stands up to the sweet summer fruit. Make a double batch of the vinaigrette and use it to marinate chicken or brush over salmon before grilling.

Pam Lolley
This Story Originally Appeared On


Credit: Caitlin Bensel

Recipe Summary test

Serves 6 (serving size: about 1 1/2 cups)


Ingredient Checklist


Instructions Checklist
  • Gently mix together cubed watermelon, fresh peach wedges, and baby arugula (4 oz.) in a large bowl. Process fig preserves, fresh lemon juice, white balsamic vinegar, dry mustard, and kosher salt in a blender until smooth; add olive oil in a slow, steady stream, processing until blended. Gently toss watermelon mixture with dressing.


Nutrition Facts

125 calories; fat 5g; saturated fat 1g; protein 2g; carbohydrates 20g; fiber 2g; sugars 16g; added sugar 1g; sodium 167mg.