This Watermelon-Tomato, Arugula Salad is a true taste of summer. This salad was inspired by a similar salad I had at George’s Restaurant in Alys Beach, Florida, one of my favorite places. The fresh combination of peppery arugula topped with sweet watermelon, mild yellow tomatoes and flavorful goat cheese mesh together perfectly. You don’t even need to use olive oil because it’s so healthy and low in fat. I drizzled mine with balsamic vinegar and fresh pepper, and that’s all I needed. Feel free to add grilled shrimp or grilled chicken to make this a main-dish salad as well. This is definitely my new favorite summer salad.
Watermelon-Tomato and Arugula Salad
1 (6-ounce) package arugula leaves
2 medium yellow tomatoes, thinly sliced
11/3 cups fresh watermelon cubes
1/4 cup chopped fresh basil leaves
4 ounces crumbled goat cheese (I love Belle Chevre)
Balsamic Vinegar, freshly ground pepper
1. Arrange arugula leaves evenly among 4 salad plates. Top evenly with tomatoes, watermelon, basil and goat cheese. Drizzle with balsamic vinegar and sprinkle with pepper. Serve immediately.