Remember when Baby couldn’t think of anything else to say?
I feel like showing up to a party with a watermelon is the very best idea. Everyone will love you for it because they are hot and watermelon is juicy and delicious. Look at it. Who doesn’t want to eat that?
As you can see, one small watermelon is a lot to eat for one person. So when I came across a watermelon salad recipe by my fave Ina Garten, it seemed like a good way to use some up. And I was right. It may sound strange to put watermelon in a salad, but watermelon is kind of interchangeable with tomatoes—they both have that sweet and/or savory thing going for them. Not to mention I have been putting salt on every slice since I was a kid because that’s how my dad taught me to eat it and that is what we do.
Watermelon & Arugula Salad
Adapted from Barefoot Contessa How Easy Is That?
2 big handfuls of baby arugula leaves
1-2 cups diced watermelon
2 tablespoons olive oil
½ of a lemon, juiced
Kosher salt & black pepper
Parmesan or pecorino cheese, shaved
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Place the arugula and watermelon in a large bowl. Pour enough dressing on the arugula to moisten. Toss well.
- Using a vegetable peeler, shave the cheese into large strips on the salad. Season with salt to taste and serve immediately.
July 12, 2011 at 7:20 pm
Hello, I think your salad is beautiful. I too grew up eating watermelon with salt on it…it brings out so much flavor that I don’t know why everyone doesn’t try it. People might use salt in a recipe that calls for watermelon but the same people would not put it on a slice of melon.
July 14, 2011 at 3:37 pm
Thanks, Karen! I’m so glad there are other salty watermelon lovers out there. 🙂
July 15, 2011 at 6:02 am
It does look JUST LIKE the photo in the book! Way to go Larissa and Ina. Yum!