Watermelon Salad High, Watermelon Salad High

Any Washingtonian knows the worst thing about DC, besides the current president, is the mid-summer heat. As someone who typically runs hot, I’ve been craving light, refreshing dishes all of July. Whether that‘s Dark Cherry Frosé or my favorite Roasted Red Pepper Hummus with pita, I’m doing my best to keep things simple, sophisticated, and flavorful.

After searching for some recipes online, particularly ones that incortated the pinnacle of summer freshness that is watermelon, I stumbled upon this one from my girl Ina Garten. I opted for goat cheese instead of feta, along with some other personal tweaks. Try my adapted version below or mix in your favorite vinaigrette!

Watermelon & Arugula Salad | Serves 4-6

1 bag of arugula

1 cup fresh mint leaves

¼ watermelon, chopped

1 scallion, finely chopped

Juice of 1 large lemon

Juice of 1 orange

1 teaspoon salt

1 teaspoon group peppercorn

1 tablespoon of honey

½ cup olive oil

Goat cheese and pine nuts to top off

First gather your ingredients and organize. The best thing about this salad is everything can be left separate so your guests can add in how much or how little they want of things! Make your base by mixing the arugula and mint together in a large salad bowl. Now chop your watermelon into 1-inch cubes then finely chop 1 shallot, set aside.. Throw the cubed watermelon in the fridge to cool while you make the vinaigrette next.

Whisk together the honey, lemon, orange juice, salt and pepper in a bowl. Modify to taste then slowly pour in the olive oil while whisking vigorously to emulsify. I recommend using a milk-frother if on hand. Lastly, throw in the shallots, mix and pour into a dressing shaker or mason jar.

Once the watermelon has cooled in the fridge for about 10-20 minutes, toss the greens in the dressing, add your pine nuts and goat cheese (or feta) to your liking. Pair with your favorite light beer or white wine on a warm afternoon. Harry Styles would be envious.