Summer Salads: Watermelon & Arugula Salad

I thought it would be fun to start a weekly "salad posting" for summer. With these hot, humid days stretching out in front of us, there's nothing like some new, refreshing salad recipes to keep the kitchen cool and the dinner table interesting.

I'm starting with a watermelon salad as watermelon is one of my favorite summer salad ingredients. It's cool and watery and has beautiful color. I love it with feta and olives or mint or even tomatoes and corn but I chose the recipe below because it's a new combination for me: watermelon with arugula and Parmesan.

This recipe is from Ina Garten's newest cookbook (and my "newest" favorite), Barefoot Contessa How Easy is That?


[Photo: Quentin Bacon]

Watermelon & Arugula Salad (Serves: 6)
Copyright 2010, Barefoot Contessa How Easy is That?, All Rights Reserved

Ingredients:

½ pound baby arugula leaves
2 pounds seedless watermelon, ¾-inch-diced (3 pounds with the rind)
¹/³ cup good olive oil
¼ cup freshly squeezed lemon juice (2 lemons)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½-pound chunk Parmesan cheese

Directions:

Place the arugula and watermelon in a large bowl. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place on 6 salad plates.
With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and sprinkle them on the arugula and watermelon. Sprinkle with salt and serve.

Enjoy!