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Watermelon and arugula salad

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings

Ingredients

  • 4 cups of arugula rinsed and dried
  • 1/2 small red onion thinly sliced (I like to use a madoline for this)
  • 1/4 cup of good quality fetta cheese
  • 1/4 cup of pistachios
  • 4 cups of watermelon cut into 1/2" cubes
  • handful of chopped mint
  • handful of chopped basil
  • For the dressing
  • 1 shallot
  • the juice and zest of one lemon
  • 1/4 tsp of kosher salt and black pepper
  • 1/2 tsp of dijon mustard
  • 1 tsp of honey
  • 5 tbsp of olive oil
  • 3-5 mint leaves
  • 3-5 basil leaves

Instructions

  • Rinse and dry arugula and arrange in serving bowl or platter
  • top with thinly sliced red onion, fetta and pistachios
  • Delicately top with pieces of cubed watermelon
  • For the dressing
  • In a high-speed blender add shallot, lemon juice/zest, salt/pepper, mustard, honey, and olive oil. Blend of medium speed for 30 seconds. Taste and adjust amount of seasoning and/or oil as necessary (I find that depending on how much juice I get from one lemon, I need to add more/less olive oil to get a consistency I like).
  • Add chopped basil/mint to the blender and blend on low speed for 15-20 seconds (don't over blend herbs).
  • Pour dressing into a small glass container.
  • To finish salad, drizzle a generous amount of the herb vinaigrette on top of watermelon. Toss gently. Garnish with chopped basil and mint. Add additional fetta, pistachios according to personal preference.
  • Serve and enjoy!