Description
A refreshing watermelon salad with arugula and red onions, a salty and sharp blue cheese, topped with balsamic vinaigrette. Sweet, tangy, and a bit funky; this salad checks all the right boxes.
Ingredients
Units
Scale
- 8 cups seedless watermelon, cut in small cubes or balls
- 1/2 small red onion, thinly sliced.
- 1 cup sliced or slivered almonds
- 1 cup fresh baby arugula
- 1/2 cup blue cheese, crumbled (see notes)
- 1+1/2 Tablespoons Eleia Balsamic Vinegar
- 4+1/2 Tablespoons Eleia Extra Virgin Olive Oil
- 1/4 teaspoon Sea Salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- In a large bowl, combine watermelon, onion and arugula
- In a small bowl, whisk together vinegar, oil, salt and pepper. Drizzle over salad
- Just before serving, add almonds and crumbled cheese, and additional vinaigrette if needed
Notes
Blue Cheese: Buy a whole block and crumble yourself. I find the quality of the cheese is better than the one that comes pre-crumbled.
- Prep Time: 10
- Category: Salad
- Method: tossing
- Cuisine: International
