Watermelon Arugula Salad

Serves six


For the salad:

1 medium sized sweet watermelon, cubed (or use a melon baller)

2 red onions, thinly sliced

3 lbs baby arugula


For the vinaigrette:

1 cup red wine vinegar

2 tbsp Dijon mustard

2 tbsp honey

3 garlic cloves

1 tsp dried oregano

1 tsp dried basil

3 cup olive oil

Salt and pepper to taste

In a large bowl, mix the watermelon and red onions together.

For the vinaigrette, add all ingredients except olive oil to a blender and mix until smooth. With the blender running, slowly drizzle the olive oil into the mix until it emulsifies. Add vinaigrette to watermelon and onion mixture. Place in the refrigerator and allow to marinate for 3 hours (do not marinate overnight; the watermelon will lose its texture).

After watermelon mixture is marinated, toss it together with baby arugula as close to serving time as possible. Garnish with shaved parmesan or crumbled feta, if you’d like.