Watermelon & Arugula Salad

June 17, 2014



½ pound baby arugula leaves
2 pounds seedless watermelon, ¾-inch-diced (3 pounds with the rind)
¹/³ cup good olive oil
¼ cup freshly squeezed lemon juice (2 lemons)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½-pound chunk Parmesan cheese


Place the arugula and watermelon in a large bowl. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place on 6 salad plates.
With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and sprinkle them on the arugula and watermelon. Sprinkle with salt and serve.

Adapted from Barefoot Contessa How Easy Was That? by Ina Graten.

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