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
- 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)
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
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