Description
Ina Garten’s watermelon arugula salad brings Mediterranean charm to summer dining with crisp arugula, sweet watermelon cubes, and tangy feta cheese. Simple ingredients create a refreshing dish that cools and delights you on warm afternoons.
Ingredients
Scale
Main Ingredients:
- 2 pounds seedless watermelon, ¾-inch-diced (907 grams / 3 pounds with the rind)
- ½ pound (227 grams) baby arugula leaves
- ½-pound (227 grams) chunk Parmesan cheese
Liquid and Oil:
- ¹⁄³ cup (79 ml) good olive oil
- ¼ cup (59 ml) freshly squeezed lemon juice (2 lemons)
Seasonings:
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Gently layer crisp arugula leaves and vibrant watermelon cubes in a spacious mixing vessel.
- Create a zesty vinaigrette by whisking extra virgin olive oil (60 milliliters or 2 fluid ounces), freshly squeezed lemon juice, kosher salt, and freshly ground black pepper in a compact preparation bowl.
- Drizzle the dressing gradually over the salad, ensuring each leaf and watermelon piece is delicately coated without becoming saturated.
- Thoroughly combine the salad ingredients, allowing the flavors to meld and the greens to absorb the citrusy dressing.
- Artfully distribute the dressed salad across six individual serving plates, creating an appealing presentation.
- Using a sharp kitchen knife or elegant vegetable peeler, carefully shave aged Parmesan cheese into delicate, irregular fragments.
- Generously scatter the Parmesan shards over each plated salad, providing a rich, savory contrast to the sweet watermelon.
- Perform a final seasoning assessment, sprinkling additional salt if necessary to enhance the overall flavor profile.
- Serve immediately to preserve the salad’s crisp texture and vibrant appearance.
Notes
- Prep watermelon in advance: Cut and store watermelon cubes in an airtight container in the refrigerator up to 2 days before assembling the salad.
- Balance flavor intensity: Pair peppery arugula with sweet watermelon and salty Parmesan to create a complex taste profile.
- Chill ingredients separately: Keep watermelon, arugula, and cheese cold before mixing to maintain crisp texture and fresh flavor.
- Customize heat levels: Adjust chili flakes based on personal spice tolerance, adding gradually to control overall salad kick.
- Serve immediately: Enjoy the salad right after dressing to preserve the crispness of arugula and prevent wilting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Appetizer, Snacks
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 200
- Sugar: 6 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 15 mg