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.