This refreshing and easy Watermelon & Arugula Salad by Ina Garten is a perfect summer dish. Quick to prepare and full of vibrant flavors, it combines juicy watermelon with peppery arugula and creamy Parmesan. You can even swap in other greens or add toasted nuts for a bit of crunch. Ideal for warm days!
Recipe Ingredients :
- ½ lb baby arugula leaves
- 2 lb seedless watermelon, ¾-inch-diced (3 lb with the rind)
- ⅓ c good olive oil
- ¼ c freshly squeezed lemon juice (2 lemons)
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ½-lb chunk Parmesan cheese
How To Make Watermelon & Arugula Salad?
- Prepare Salad: Place the arugula and watermelon in a large bowl.
- Make Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Toss Salad: Pour enough dressing over the arugula mixture to moisten, then toss well.
- Serve: Divide onto 6 salad plates, top with Parmesan shavings, and finish with a sprinkle of salt.
Recipe Tips:
- Choose Fresh Arugula: Opt for baby arugula with bright green leaves; it has a mild, peppery taste that balances well with the sweetness of the watermelon.
- Use Cold Watermelon: Chill the watermelon before cutting and serving. This keeps the salad crisp and refreshing.
- Shave Parmesan Thinly: Use a vegetable peeler for large, thin Parmesan shavings. This adds a creamy texture without overpowering the salad.
- Adjust Dressing to Taste: Start with a small amount of dressing and add more if needed. Overdressing can make the arugula soggy.
- Add Salt Just Before Serving: A final sprinkle of salt enhances flavors, but too early will make the watermelon release extra juice, affecting the texture.
How To Store Leftovers?
First, let the leftover Watermelon & Arugula Salad come to room temperature. Then, transfer it to an airtight container and refrigerate. Enjoy within 1-2 days, as the ingredients may release extra moisture over time.
Nutrition Facts:
Serving Size: 1 of 6 servings
- Calories: 220 kcal
- Total Fat: 18 g
- Saturated Fat: 3 g
- Cholesterol: 13 mg
- Sodium: 450 mg
- Potassium: 184 mg
- Total Carbohydrate: 14 g
- Dietary Fiber: 2 g
- Sugars: 11 g
- Protein: 5 g
Check out More Recipes:
Ina Garten Watermelon & Arugula Salad
Description
This refreshing and easy Watermelon & Arugula Salad by Ina Garten is a perfect summer dish. Quick to prepare and full of vibrant flavors, it combines juicy watermelon with peppery arugula and creamy Parmesan. You can even swap in other greens or add toasted nuts for a bit of crunch. Ideal for warm days!
Ingredients
Instructions
- Prepare Salad: Place the arugula and watermelon in a large bowl.
- Make Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Toss Salad: Pour enough dressing over the arugula mixture to moisten, then toss well.
- Serve: Divide onto 6 salad plates, top with Parmesan shavings, and finish with a sprinkle of salt.
Notes
- Choose Fresh Arugula: Opt for baby arugula with bright green leaves; it has a mild, peppery taste that balances well with the sweetness of the watermelon.
- Use Cold Watermelon: Chill the watermelon before cutting and serving. This keeps the salad crisp and refreshing.
- Shave Parmesan Thinly: Use a vegetable peeler for large, thin Parmesan shavings. This adds a creamy texture without overpowering the salad.
- Adjust Dressing to Taste: Start with a small amount of dressing and add more if needed. Overdressing can make the arugula soggy.
- Add Salt Just Before Serving: A final sprinkle of salt enhances flavors, but too early will make the watermelon release extra juice, affecting the texture.