Sometimes simple really is better, don’t you think? And considering how much I’ve been craving ice cold watermelon sprinkled with sea salt this summer, any recipe that includes that combination is a winner, in my book. I made this salad to serve with a margherita pizza over the weekend, and its vivid color and fresh summery flavor would make it the perfect accompaniment to July 4th burgers or barbecue this week (and don’t balk because it’s really healthy…it never hurts to have a little green!) I amped up the flavor with shaved parmesan, marcona almonds (yes please) and a drizzle of reduced balsamic vinegar, and let me tell you…I consumed a downright scary amount of this. Keep reading for the recipe, and leave a comment letting me know what fab side dishes you’re planning to whip up for the Fourth! 

*dishes from HomeMint’s collaboration with Canvas.

Watermelon & Arugula Salad with Shaved Parmesan

Ingredients:

  • 1/4 seedless watermelon, chopped into 1″ cubes
  • 8 cups baby arugula
  • 1/3 cup marcona almonds, halved or roughly chopped
  • good wedge of Parmigiano-Reggiano
  • aged balsamic vinegar – the thicker & more syrupy the better
  • extra virgin olive oil
  • course sea salt (use Maldon if you can get it)

Instructions:

Toss the watermelon, arugula and almonds in a large bowl. With a vegetable peeler, shave big pieces of parmegiano-reggiano over the top. Drizzle with the balsamic and olive oil, and sprinkle generously with sea salt.

*photos by Camille

16 comments
  1. 1
    Louisa Blackmore | July 3, 2012 at 6:39 am

    I would never have put watermelon in a salad in a million years, BUT seeing that image I think I’ll give it a whirl – amazing inspiration!

    Reply
  2. 2
    Supal {chevrons and éclairs} | July 3, 2012 at 7:02 am

    Simpler is so much better for the summer! I end up just eating a bunch of grilled veggies with a side of fruit all the time. This is right up my ally!

    Reply
    • Camille Styles | July 3, 2012 at 7:07 am

      Mmm, NOTHING tastes better than veggies off the grill. I’ve been grilling onions, squash, bell peppers, tomatoes and corn and serving with warm tortillas and guacamole for the best tacos of my life. So easy – and zero clean-up!

      Reply
  3. 3
    Andrea | July 3, 2012 at 7:16 am

    Oh my, this looks so delicious!
    xo Andrea
    Wonderful and Marvelous

    Reply
  4. 4
    Dana (Southern Inspired) | July 3, 2012 at 7:54 am

    That looks so delicious! I made this salad for my sister when she came to visit last weekend and she LOVED it! I used goat cheese instead of parm though – the creamy cheese with the salty watermelon was so good! Next round I’ll try parm!
    Have a Happy 4th!

    Reply
  5. 5
    Mia | July 3, 2012 at 11:53 am

    This is the perfect warm-weather meal! I LOVE watermelon with arugula. I usually pair it with feta – ever since a Turkish friend introduced me to this combination. Apparently they eat watermelon with feta all the time in Turkey!

    Reply
  6. 6
    ANH Style | July 5, 2012 at 11:43 am

    It’s so nice to see a healthy recipe this week! After too much indulging at the lake the past 36 hours, I need some greens. This looks delicious!

    Reply
  7. 7
    meatballs & milkshakes | July 10, 2012 at 12:02 pm

    Looks beautiful, I recently posted a watermelon and feta salad. So perfect for summer!

    Reply
  8. 8
    Jeff | July 11, 2012 at 2:17 pm

    This dish truly looks wonderful. My mouth is watering just reading the recipe. I look forward to trying it.

    Thank you for sharing.

    Jeff

    Reply
  9. 9
    L. Kaldor | July 9, 2013 at 6:39 pm

    This salad was so lovely I made it on the 4th and the 5th of July. On the 4th as written and on the 5th with added mint and feta.

    Reply
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