You understand when you’re purchasing at a dining establishment, and you’re just type of starving so you opt for a salad, just to end up being ravenous as plates begin arriving at other tables? At which point you begin hoping and hoping that your salad will not be among those artfully organized, weak salads, however rather a plate overruning with hearty active ingredients?
That’s how I satisfied this salad. I’m constantly drawn to the more uncommon alternatives on the menu, so I could not withstand the watermelon and arugula salad at Blvd Pub here in Kansas City. Their variation likewise consists of pickled watermelon skin, which was amazing however would have doubled the prep time, so I went without here.
I was eased when my salad showed up on a small-ish plate, however with an outstanding quantity of food overdid top. It ends up that ripe watermelon tossed with bitter arugula, stabilized by velvety feta and Kalamata olives, is a genuine reward. Believe me. I believe that this salad would be great with huge pieces of treasure tomato in lieu of the watermelon, too.
Table of Contents
Arugula & Watermelon Salad
- Author:
- Preparation Time: 15 minutes
- Overall Time: 15 minutes
- Yield: 4 side salads 1 x
- Classification: Salad
Delicious watermelon salad dish with fresh arugula, feta, olives and sherry vinaigrette. This unexpected, sweet and mouthwatering salad is ideal for summer season! Dish yields 2 big salads (as revealed) or 4 side salads.
Components
Salad
- 5 ounces arugula (about 5 cups, jam-packed)
- 2 cups cubed (about 1 ″) pieces of seedless watermelon (from 1/2 of a tiny watermelon, or about 1/4 of a medium watermelon)
- 1/3 cup collapsed feta cheese
- 1/3 cup cut in half and pitted Kalamata olives
Vinaigrette
- 1/4 cup extra-virgin olive oil
- 1 little shallot, sliced (about 2 tablespoons)
- 2 tablespoons sherry vinegar or red white wine vinegar
- Large pinch of salt
- Newly ground black pepper, to taste
Guidelines
- To put together the salad: In a medium serving bowl, integrate the arugula, cubed watermelon, feta and olives.
- To prepare the vinaigrette: In a little liquid measuring cup or bowl, integrate all of the vinaigrette active ingredients and blend up until mixed. Taste, and include more salt and pepper if essential, bearing in mind that the salad includes some salted active ingredients.
- Wait up until you’re all set to serve to dress the salad, considering that the arugula will begin wilting once it enters contact with the vinaigrette. Blend the vinaigrette one more time, then drizzle about half of the vinaigrette over the salad. Carefully toss to integrate. Include more vinaigrette if essential to gently coat the arugula (I just required about half of mine and conserved the rest for a future salad). Serve right away.
Notes
Dish motivated by Blvd Pub in Kansas City.
Make it dairy free/vegan: You might most likely change the feta with extra olives.
▸ Nutrition Info
The info revealed is a price quote offered by an online nutrition calculator. It needs to not be thought about a replacement for an expert nutritional expert’s suggestions. See our complete nutrition disclosure here.
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