Watermelon Arugula Salad
I could eat this salad everyday in the summer! The beautifully sweet melon and bitter greens make the perfect combination. Add the blue cheese and it’s over the top.
I grew up summering at Atlantic Beach NC and the watermelons grown close to Bogue sound are the best I’ve ever had. Make sure when you choose a melon for this recipe that it is ripe and sweet. To chose a ripe one, it should sound like it’s full of water when you tap it. An important tip is to cut the watermelon in chunks a day before you use it and let it sit in the fridge. As it breaks down it gets sweeter. Try not to let it sit more than 24 hours or it gets mushy. If blue cheese isn’t your thing, use feta. It is a little less sharp but still contributes the saltiness that balances the sweetness.
If you are looking for something super cool to serve at your next barbeque? Your guests will not stop raving over it!
Watermelon Arugula Salad with Blue Cheese and Balsamic
Ingredients
- 5 oz clamshell of fresh arugula
- 4 cups fresh watermelon, cubed Cut the watermelon a day in advance and store in the fridge. It's sweeter day 2.
- 4 oz blue cheese If you aren't a blue cheese lover use feta.
- 1/4 cup fresh basil, chopped
- 2 limes juiced
- 1/2 cup good olive oil
- 1 tsp honey
- 1/2 tsp salt
- 1/2 tsp freshly ground or course ground black pepper
- 2 tbsp thick balsamic vinegar to drizzle
Instructions
- Mix lime juice, olive oil salt and pepper enough to emulsify. I like to put it in a jar with a lid and shake it.
- Mix arugula with basil and toss with dressing. Mix in watermelon. Top with cheese and drizzle with balsamic.
- Serve immediately.