Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, watermelon arugula salad. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
This salad combines arugula, watermelon, feta, mint and citrus vinaigrette. Watermelon & Arugula Salad from Barefoot Contessa. Place the arugula and watermelon in a large bowl.
Watermelon Arugula Salad is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Watermelon Arugula Salad is something which I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook watermelon arugula salad using 7 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Watermelon Arugula Salad:
- Take 1 cup Watermelon, diced
- Prepare bunch Arugula, chopped
- Prepare 4 Cherry Tomatoes, quartered
- Take 1/4 cup Blueberries, halved
- Get 4 Black Olives, chopped
- Get 1/4 cup Cucumber, sliced
- Take 1 dash of Salt and Pepper
Salad is a refreshing summer salad, made with sweet watermelon, peppery arugula and feta The first time tried watermelon in a salad with Feta, I was in a very trendy neighborhood eatery in. If watermelon wedges are a mainstay at your summer cookouts, try dicing for this instant, gorgeous salad. Combine watermelon, onion, mint, and arugula in a large bowl. Here's a simple yet wonderful take on a vegan watermelon and arugula salad.
Instructions to make Watermelon Arugula Salad:
- Chop all the ingredients.
- Put everything in a bowl and toss together.
Inspired by Le Pain Quotidien's founder, Alain Coumont. Add the arugula, feta, and honey lime dressing to the large bowl with the watermelon. Toss the salad until well-combined, then divide between serving bowls. This refreshing salad makes a delicious first course or side dish for warm-weather meals. You can make it up to a day ahead, but add the arugula just before serving for. "In my hometown of Orosei, bitter greens like arugula and dandelion grow alongside watermelons, so this salad is a natural combination for me," says chef Efisio Farris.
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