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Watermelon-Arugula Salad
© Antonis Achilleos

Watermelon-Arugula Salad

  • SERVINGS: 4
  • FAST
  • HEALTHY
  • STAFF-FAVORITE
  • VEGETARIAN

  1. 1/3 cup very thinly sliced red onion
  2. Ice cubes
  3. 1/2 pound peeled seedless watermelon flesh, cut into 1-inch dice (2 cups)
  4. 2 tablespoons balsamic vinegar
  5. 1 tablespoon extra-virgin olive oil
  6. Salt and freshly ground pepper
  7. Two 6-ounce bunches of arugula, tough stems discarded
  8. 1/4 cup crumbled goat cheese
  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.