Watermelon, Arugula and Pine Nut Salad

The minute I saw this recipe in Gourmet Magazine, I just knew it would become one of my favorite summertime dishes. What could be better than having watermelon for supper? : ) It's a beautiful eye-catching salad, dressed with a light lemon dressing and I hope you will enjoy this as much as I do!
- Ready In:
- 15mins
- Serves:
- Units:
4
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ingredients
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1⁄2 teaspoon table salt, to taste
- 2 tablespoons extra virgin olive oil
- 3 cups cubed and seeded watermelon, drained, 1/2 to 3/4 inch cubes (from a 2 1/2 lb. piece, rind discarded)
- 6 ounces baby arugula
- 1⁄4 cup pine nuts
- 1⁄3 cup crumbled feta or 1/3 cup ricotta cheese
- fresh coarse ground black pepper
directions
- Whisk together lemon juice, vinegar and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
- Add watermelon, arugula, and pine nuts and toss to coat, then sprinkle with cheese and pepper.
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RECIPE MADE WITH LOVE BY
@Bev I Am
Contributor
@Bev I Am
Contributor
"The minute I saw this recipe in Gourmet Magazine, I just knew it would become one of my favorite summertime dishes. What could be better than having watermelon for supper? : ) It's a beautiful eye-catching salad, dressed with a light lemon dressing and I hope you will enjoy this as much as I do!"
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