This sweet, salty, and savory salad is the perfect watermelon recipe for making alongside a grilled pork chop, a superlative crab or lobster roll, or just all on it’s own.
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)
Directions
Whisk together lemon juice, Vinagre Viejo de Montilla, and Citrus Sea Salt with Pink Peppercorns in a large bowl, then add Herbes de Provence Extra Virgin Olive Oil in a slow stream, whisking until emulsified.
2. Add watermelon, arugula, and pine nuts and toss to coat, then sprinkle with cheese. Serve and enjoy!
