Watermelon and Arugula Salad

I don’t think any fruit says summer and back-yard barbecues like watermelon. I love, my kids love it … a juicy, refreshing slice of watermelon is just hands-down a quintessential favorite.

Most people only think of serving watermelons sliced  … but one of my favorite ways to enjoy this juicy treat is in a salad.  I just love the whole “savory versus sweet” thing that goes on when you match ripe, sweet fruits with savory ingredients.

For this salad, I toss watermelon with spicy arugula. I find that a flavorful green like arugula provides a great contrast to the sweet fruit.  (Spinach would be a good substitute if you can’t find arugula.)

In the South, we like to salt our watermelon slices. (Don’t make a face if you haven’t tried it!) The piquancy of the salt actually enhances the melon’s sweetness.  To get that same experience in this salad, I add crumbled Feta cheese.  This salty cheese works the same way Kosher salt would on a cold slice of watermelon. Yum!

So for the next time you buy a watermelon … think salad rather than slices.

Enjoy!

Watermelon and Arugula Salad
From Simply Salads by Jennifer Chandler

For the vinaigrette:
1 tablespoon freshly squeezed lemon juice
1 tablespoon red wine vinegar
4 tablespoons olive oil
Kosher salt and freshly ground pepper

For the salad:
1 small watermelon, seeded, rind removed, and cut into 1-inch cubes
1 package (5 ounces) Baby Arugula salad blend
1/4 cup crumbled feta cheese
1/4 cup pine nuts, toasted

For the vinaigrette:

In a small bowl whisk together the lemon juice and red wine vinegar.  Slowly add the oil in a steady stream, whisking to emulsify.  Season with salt and pepper to taste.

For the salad:

In a large salad bowl toss the salad blend, watermelon, feta cheese, and pine nuts. Add the vinaigrette to taste and gently toss.

Makes 6 appetizer or side salads.

Tip:  Add fresh mint leaves for an interesting zing to this refreshing salad.

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Jennifer Chandler

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