Watermelon and Arugula Salad

If you're looking for a salad that has something salty, something sweet, and something peppery, this salad is for you.


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I missed my window, didn't I?

You've all moved on. You're not interested in summer salads anymore... You'd rather focus on pumpkin spice. And whatever food goes with sweater weather.

As with most posts on this blog, I started drafting this post months ago. And I had every intention of sharing this recipe for Watermelon and Arugula Salad right away... When there was still time to enjoy all that fresh watermelon available at the markets.

But then we went on a mini-vacation and things took off at work... And well, here we are.

On the off chance you're still eating watermelon, try this salad inspired by Ina Garten... (Because, apparently, we both feel the same way about watermelon salads!)


Watermelon and Arugula Salad

Recipe by Taste As You Go // adapted from Barefoot Contessa, How Easy is That? | Printable Recipe

If you're looking for a salad that has something salty, something sweet, and something peppery, then this salad is for you.

Prep Time: 5-10 minutes
Total Time: 5-10 minutes
Yield: 6 servings

  • 1/2 pound baby arugula leaves
  • 2 pounds seedless watermelon, 3/4-inch-diced
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2-pound chunk Parmesan cheese

  1. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Taste and adjust seasoning if desired.
  2. Place the arugula and watermelon in a large bowl.
  3. Pour enough dressing on the arugula to lightly moisten the leaves. Toss gently.
  4. Plate the salad and, using a very sharp knife or a vegetable peeler, shave the Parmesan into large shards, sprinkling them on top of the arugula and watermelon.
  5. Season with salt and serve.


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