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© Antonis Achilleos

Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, cover the onion with cold water and ice cubes. Let stand for 30 minutes, then drain and pat dry.

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  • In a medium bowl, toss the watermelon with 1 tablespoon of the vinegar and let stand for 10 minutes.

  • 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.

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