Description
Ina Garten’s watermelon and arugula salad brings Mediterranean freshness to summer dining. Cool watermelon chunks mingle with peppery arugula, creating a crisp harmony perfect for light meals or elegant gatherings.
Ingredients
Scale
Main Ingredients:
- 2 pounds (0.9 kilograms) seedless watermelon, ¾-inch-diced (3 pounds/1.4 kilograms with the rind)
- ½ pound (0.23 kilograms) baby arugula leaves
- ½-pound (0.23 kilograms) chunk Parmesan cheese
Liquid and Seasoning:
- ⅓ cup (79 milliliters) good olive oil
- ¼ cup (59 milliliters) freshly squeezed lemon juice (2 lemons)
Spices:
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Craft a vibrant base by layering crisp arugula leaves and juicy watermelon cubes in a spacious mixing vessel.
- Construct a zesty vinaigrette by vigorously whisking extra virgin olive oil (60 milliliters or 2 fluid ounces), freshly squeezed lemon juice (30 milliliters or 1 fluid ounce), kosher salt (), and freshly ground black pepper () until thoroughly emulsified.
- Gently cascade the prepared dressing over the arugula and watermelon, using just enough to lightly coat the ingredients without saturating them, then delicately fold the mixture to ensure even distribution of flavors.
- Artfully portion the dressed salad onto six individual serving plates, crowning each portion with delicate Parmesan cheese shavings and a subtle sprinkle of additional salt to elevate the overall taste profile.
Notes
- Harvest crisp arugula leaves with vibrant green color and minimal wilting to ensure maximum flavor and texture in your salad.
- Refrigerate watermelon chunks before preparing to maintain their cool, refreshing quality and prevent premature softening.
- Create delicate Parmesan curls using a sharp vegetable peeler, allowing thin, elegant shavings to melt softly over the salad.
- Drizzle dressing sparingly, tasting and adjusting to prevent overwhelming the delicate ingredients and maintaining the salad’s light profile.
- Sprinkle sea salt moments before serving to intensify flavors without compromising the watermelon’s structural integrity and preventing unwanted moisture release.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 263 kcal
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 15 mg