Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
While the ingredients can all be prepped ahead, the greens should be tossed through this simple salad just before serving.
Recipe information
Total Time
15 minutes
Yield
4 first-course servings
Ingredients
1 tablespoon fresh lemon juice
1 tablespoon red-wine vinegar
½ teaspoon table salt, or to taste
2 tablespoons extra-virgin olive oil
3 cups cubed (½" to ¾") seeded watermelon, drained (from a 2½-lb piece, rind discarded)
6 cups baby arugula (6 oz)
¼ cup pine nuts (1 oz)
⅓ cup crumbled feta or ricotta salata (1½ oz)
Coarsely ground black pepper to taste
Fleur de sel to taste (optional)
Preparation
Step 1
Whisk together lemon juice, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
Step 2
Add watermelon, arugula, and pine nuts and toss to coat, then sprinkle with cheese, pepper, and fleur de sel (if using).
Editor’s note: Head this way for more of our best watermelon recipes →
Recipe notes
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