Refrigerate the arugula, watermelon, and strawberries for at least 30 minutes before combining to keep the salad crisp and prevent the greens from wilting when tossed with the vinaigrette.

Dry-toast the pine nuts in a skillet for 2-3 minutes over medium heat until fragrant and golden, releasing their oils and adding a deeper, more complex nutty flavor to the salad.

Use a 3:1 ratio of olive oil to balsamic vinegar, then adjust based on the sweetness of your fruit—more balsamic with less ripe berries, less with peak-season fruit to avoid over-sweetening.

Toss the salad with vinaigrette no more than 2-3 minutes before serving to prevent the delicate arugula from becoming soggy while maintaining optimal texture and flavor.

Add crumbled feta cheese as the final topping rather than mixing it throughout, so it maintains its creamy pockets of richness that contrast beautifully with the fresh fruits and peppery arugula.