arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Watermelon, Arugula and Pine Nut Salad

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 4


1 Tablespoon fresh lemon juice

1 Tablespoon red-wine vinegar

1/2 teaspoon or to taste salt

2 Tablespoons Extra Virgin Olive Oil

3 cups from a 2 1/2 lb piece cubed (1/2 to 3/4 inch) seeded watermelon, drained, rind discarded

6 cups (6 oz) baby arugula

1/4 cup (1 oz) pine nuts

1/3 cup (1 1/2 oz) crumbled feta

freshly ground pepper to taste

to taste kosher or sea salt (optional)

Adapted From:

Salty, sweet, tart and spicy. Yum.

Whisk together lemon juice, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.

Add watermelon, arugula and pine nuts and toss to coat, then sprinkle with cheese, pepper and salt (if using).