Arugula and watermelon salad
Votes: 2
Time: 15 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
This watermelon salad with fresh arugula and Parmesan cheese, dressed with a mixture of olive oil, lemon juice, and ground black pepper, is super easy and quick to prepare. Although watermelon is usually associated with dessert, its combination with the spicy arugula and Parmesan cheese makes it a wonderful appetizer. This surprisingly sweet and delicious salad is perfect for a summer meal.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 225 g of arugula leaves
- 900 g seedless watermelon, cut into cubes about 2 cm in size (1350 g with rind)
- 1/3 cup good olive oil
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1 teaspoon of salt
- 1/2 tsp ground black pepper
- 225 g of Parmesan
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Recipes with similar ingredients: Watermelon, lemon juice, Parmesan cheese, arugula
Cooking the dish according to the recipe:
- Place the arugula and watermelon in a large bowl. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the arugula until it's moistened. Toss well and divide among six plates.
- Using a sharp knife or a vegetable peeler, slice the Parmesan cheese into thin strips and sprinkle them over the arugula and watermelon. Season the salad with salt and serve.
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