This Ina Garten recipe has been tagged in my Barefoot Contessa – How Easy is That? cookbook for a while now. We had leftover watermelon in the refrigerator after our weekend camping trip so I decided to finally try making it. I loved the combination of the tart lemon vinaigrette with the peppery arugula, the sweet watermelon, and the salty Parmesan. The salad was not only pretty to look at, but it was also tasty too!

How to Make Watermelon, Arugula, and Spinach Salad with Shaved Parmesan

Combine the olive oil, lemon juice, pinch of sugar, sea salt, and freshly cracked pepper, to taste together in a bowl; whisk until well combined.

Place the spinach and arugula in a bowl then drizzle with the dressing, to taste. Toss to coat evenly and place on a serving plate.

Add watermelon and shaved Parmesan to the top of the salad along with some sea salt and freshly cracked black pepper, to taste. Serve immediately. Enjoy.

Watermelon, Arugula, and Spinach Salad with Shaved Parmesan

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Prep Time: 5

Total Time: 5

Course: Sides

Servings:

Author: Pam - For the Love of Cooking / Original by Barefoot Contessa - How Easy is That?

Ingredients

3 tbsp olive oil
2 tbsp fresh lemon juice
Pinch of sugar to taste
Sea salt and freshly cracked pepper to taste
2 cups baby arugula
2 cups baby spinach
1 cup seeded watermelon cut into bite-sized pieces
Fresh Parmesan shaved (with a knife or a veggie peeler)

Instructions

Combine the olive oil, lemon juice, pinch of sugar, sea salt, and freshly cracked pepper, to taste together in a bowl; whisk until well combined.
Place the spinach and arugula in a bowl then drizzle with the dressing, to taste. Toss to coat evenly and place on a serving plate.
Add watermelon and shaved Parmesan to the top of the salad along with some sea salt and freshly cracked black pepper, to taste. Serve immediately. Enjoy.

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