Arugula & Watermelon Salad
Total Time
15 minutes
Prep Time
15 mins
Rating
4.9 out of 5 stars
(14)
Ingredients
4 servings
- 5 ounces arugula (about 5 cups, packed)
- 2 cups cubed seedless watermelon (about 1″ pieces)
- ⅓ cup crumbled feta cheese
- ⅓ cup halved and pitted Kalamata olives
- ¼ cup extra-virgin olive oil
- 1 small shallot, chopped (about 2 tablespoons)
- 2 tablespoons sherry vinegar or red wine vinegar
- Hefty pinch of salt
- Freshly ground black pepper, to taste
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Preparation
Step 1
To assemble the salad: In a medium serving bowl, combine the arugula, cubed watermelon, feta, and olives.
Step 2
To prepare the vinaigrette: In a small liquid measuring cup or bowl, combine all of the vinaigrette ingredients and whisk until blended. Taste, and add more salt and pepper if necessary.
Step 3
Wait until you’re ready to serve to dress the salad, since the arugula will start wilting once it comes into contact with the vinaigrette.
Step 4
Whisk the vinaigrette one more time, then drizzle about half of the vinaigrette over the salad. Gently toss to combine.
Step 5
Add more vinaigrette if necessary to lightly coat the arugula. Serve immediately.
Step 6
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Chef's notes
Recipe inspired by Blvd Tavern in Kansas City.
Make it dairy free/vegan:
Replace the feta with additional olives.
