Thursday, March 18, 2010
Arugula, tomato and watermelon salad
As odd as it may seem, I made this summer salad in March. Of course, it will be better when the ingredients are locally grown and farm fresh, but I was able to find good tomatoes (try Whole Foods), watermelon chunks and nice arugula (also Whole Foods or Trader Joe's).
Here's how you put it together for two people -- and double it if you want.
Recipe: Arugula, Tomato and Watermelon Salad
Two small or one medium tomatoes, diced, lightly salted (optional on the salt)
1 cup watermelon, cut into bite-size pieces
4 cups arugula (may substitute spinach or another lettuce)
3 T balsamic vinegar
1 T lemon juice
1/4 cup extra-virgin olive oil
Freshly ground black pepper, to taste
2-3 T goat cheese or blue cheese crumbles
2 T chopped pecans
Toss the tomatoes and watermelon lightly with the greens.
In a small bowl, whisk together the vinegar, lemon juice, olive oil and pepper.
Toss lightly with the salad.
Top with cheese and pecans, and serve.