Watermelons are an essential part of summer – and about this time of the year, I try to eat my fair share. While delicious by it’s sweet self, I love incorporating it into savory dishes like this salad. The watermelon compliments the peppery arugula and tangy pickled red onions. Topped with fresh mint and crunchy pine nuts, this salad is a perfect blend of colors, textures, and flavors.
The red onions take 10 minutes or so – but is well worth the effort. The extra step takes the bite out of raw onions and adds a complex flavor. While recommended, you can definitely just use raw onions or skip them entirely.
This salad will compliment any summer spread – and would be great alongside grilled fish, chicken, or mushrooms.
For Lemon Vinaigrette:
¼ cup fresh lemon juice
1-2 cloves garlic, minced
1 teaspoon dijon mustard
¼ teaspoon honey
Pinch of crushed red pepper flakes (optional)
pinch of salt + pepper
½ cup olive oil
6 cups baby arugula, washed
3 cups cubed watermelon
1/4 cup quick pickled red onion
¼ cup fresh mint
¼ cup pine nuts, toasted
Prepare the vinaigrette: Whisk together lemon juice, garlic, mustard, honey, red pepper flakes, salt and pepper. Stream in olive oil. Set aside.
In a large bowl, toss the arugula with enough dressing to coat. Arrange on platter. Add watermelon to bowl along with a little more dressing. Gently toss. Arrange watermelon on top of greens. Add red onions, and top with mints and pine nuts.
Extra dressing will keep in fridge for a week or so.
Yield: 4 small servings / 2 large