RECIPE

Watermelon and Arugula Salad with Walnuts

  • ACTIVE: 20 MIN
  • TOTAL TIME: 50 MIN
  • SERVINGS: 4

"In my hometown of Orosei, bitter greens like arugula and dandelion grow alongside watermelons, so this salad is a natural combination for me," says chef Efisio Farris. The recipe is a fabulous blend of juicy (watermelon) and crunchy (red onions and walnuts). For anyone who thinks raspberry vinegar went out with the '90s, this fruity vinaigrette will be a revelation.

  • ACTIVE: 20 MIN
  • TOTAL TIME: 50 MIN
  • SERVINGS: 4
  • STAFF-FAVORITE
  • VEGETARIAN

Ingredients

  • Ingredients
    1. 3 pounds watermelon, cut into 1-inch cubes
    2. 1 small red onion, thinly sliced
    3. 1 1/2 cups arugula
    4. 1/3 cup fresh orange juice
    5. 2 tablespoons fresh lime juice
    6. 2 tablespoons raspberry vinegar
    7. Salt and freshly ground pepper
    8. 1/2 cup shredded ricotta salata
    9. 1 cup coarsely chopped walnuts
    10. 2 tablespoons extra-virgin olive oil

Directions

  1. In a large bowl, toss the watermelon with the red onion. Cover and refrigerate until chilled, about 30 minutes.
  2. Add the arugula to the watermelon. In a small bowl, combine the orange and lime juices and vinegar. Pour the dressing over the salad and season with salt and pepper. Top with the ricotta salata and walnuts; drizzle with the olive oil and serve.