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Watermelon-Arugula Salad

  • Servings: 4

slideshow More Terrific Salads

KEY: Summer, Well-Being, Barbecue/Cookout, Dinner Party, Mother's Day, Salads, Fast, Healthy, No-Cook, Staff Favorites, Vegetarian

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Ingredients

  • 1/3 cup very thinly sliced red onion
  • Ice cubes
  • 1/2 pound peeled seedless watermelon flesh, cut into 1-inch dice (2 cups)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • Salt and freshly ground pepper
  • Two 6-ounce bunches of arugula, tough stems discarded
  • 1/4 cup crumbled goat cheese

How to make this recipe

  1. In a small bowl, cover the onion with cold water and ice cubes. Let stand for 30 minutes, then drain and pat dry.
  2. In a medium bowl, toss the watermelon with 1 tablespoon of the vinegar and let stand for 10 minutes.
  3. In a medium bowl, whisk the remaining 1 tablespoon of vinegar with the olive oil and season with salt and pepper. Add the arugula and onion and toss gently. Using a slotted spoon, scatter the watermelon over the salad and top with the goat cheese.

Notes

One Serving Calories 127 kcal, Total Fat 7.1 gm, Saturated Fat 2.6 gm.

Contributed By Photo © Antonis Achilleos Published August 2001

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