Name: Watermelon, Arugula, and Pine Nut Salad
Cook time: 15 minutes
Total time: 15 minutes
Yield: 4 first-course servings
Ingredients: 1 tablespoon fresh lemon juice; 1 tablespoon red-wine vinegar; ½ teaspoon table salt, or to taste; 2 tablespoons extra-virgin olive oil; 3 cups cubed (½" to ¾") seeded watermelon, drained (from a 2½-lb piece, rind discarded); 6 cups baby arugula (6 oz); ¼ cup pine nuts (1 oz); ⅓ cup crumbled feta or ricotta salata (1½ oz); Coarsely ground black pepper to taste; Fleur de sel to taste (optional)

Watermelon arugula and pine nut salad on a white plate.

Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson

While the ingredients can all be prepped ahead, the greens should be tossed through this simple salad just before serving.

Recipe notes

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