Watermelon, Arugula, and Spinach Salad with Shaved Parmesan

This Ina Garten watermelon, arugula, and spinach salad with shaved parmesan recipe from the 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 make it. I loved the combination of the tart lemon vinaigrette with the peppery arugula, the sweet watermelon, and the salty Parmesan. This delicious watermelon salad paired nicely with juicy steaks, Duchess potatoes, and some roasted green beans.

Watermelon, Arugula, and Spinach Salad with Shaved Parmesan

Vinaigrette:

• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• Pinch of sugar or some honey, to taste
• Sea salt and freshly cracked pepper, to taste

Salad:

• 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)
• Freshly cracked black pepper, to taste

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

Prepare the lemon vinaigrette by combining the olive oil, lemon juice, a pinch of sugar (or some honey), sea salt, and freshly cracked pepper to taste in a small glass jar. Seal with a lid and shake well.

Prepare the salad by placing the spinach and arugula in a bowl, then drizzle with the well-shaken lemon vinaigrette 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.