Watermelon, Arugula and Pine Nut Salad

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Watermelon, Arugula and Pine Nut Salad

Makes 4 first-course servings

Active time: 15 min Start to finish: 15 min


1 tablespoon fresh lemon juice

1 tablespoon balsamic vinegar

1/2 teaspoon table salt, or to taste

2 tablespoons extra-virgin olive oil

3 cups cubed (1/2 to 3/4 inch) seeded watermelon, drained (from a 2 1/2-lb piece, rind discarded)

6 cups baby arugula (6 oz)

1/4 cup pine nuts (1 oz)

1/3 cup crumbled feta or ricotta salata (1 1/2 oz)

Coarsely ground black pepper to taste

Fleur de sel to taste (optional)


Whisk together lemon juice, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.

Add watermelon, arugula, and pine nuts and toss to coat, then sprinkle with cheese, pepper, and fleur de sel (if using).

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.