Our watermelon arugula salad made by our Philly chef, Marcell, is always a huge hit at any event we cater. This sweet yet savory salad is a MUST if you want to leave your guests with a great lasting impression!
Watermelon Arugula Salad
1 medium sized sweet watermelon cubed (or use a melon baller)
2 red onions thinly sliced
1 cup red wine vinegar
2 tb Dijon mustard
2 tb honey
3 garlic cloves
1 tsp each dry oregano and basil
3 cup olive oil
Salt and pepper to taste
Directions: Mix the watermelon and red onions together.
For vinaigrette, add everything but the olive oil to a blender and mix until smooth. Drizzle slowly the olive oil into the mix until it emulsifies. Add vinaigrette to watermelon and onion mixture. Let it marinate for 3 hours in refrigerator. (Please do not marinate overnight; the watermelon will lose its texture).
After watermelon mixture is marinated, toss it together with 3lb of baby arugula. Garnish with shaved parmesan or crumbled feta. Toss salad as close to serving time as possible to prevent a soggy salad and lackluster presentation. Also do not overdress salad.