This watermelon salad is a welcome addition to your summer meals! Ready in minutes, it makes a warm weather favorite!
I absolutely love watermelon season.
Growing up, you could always find watermelon in my aunt’s refrigerator in the garage. She would say that watermelon didn’t taste right if it wasn’t ice cold and sticky sweet. Believe me, you wanted to be at her house when she cut into that watermelon. She had the knack for always having the best ones – or at least my memory paints a picture of hers being that way.
I’m not sure if she had someone to help her pick her watermelons or if she was blessed with being able to always pick the perfect one. I’ve figured out over the years that my favorites are those watermelons sold off the back of a farmer’s pickup truck at the corner. He’s always the most helpful and takes the time to pick the perfect one for you. Those are the ones that I know inside of that slick green rind there is pure joy!
My aunt saved her watermelons for a sweet snack or dessert. I’ve discovered over the years that I love mine just as much as an appetizer and especially as a salad! I’ve previously shared my Watermelon Salad with Feta and Watermelon Vinaigrette that I absolutely adore! I think you guys love it too based on the number of emails I receive about it! 🙂 Believe me, if you love watermelon nearly as much as I do, you are going to adore this salad, too! It couldn’t get much easier and is perfect for a super hot summer day! It makes a gorgeous presentation perfect for when you have company over for supper or even serving for a ladies luncheon or shower. Wouldn’t it be adorable for a bridal party?
Here’s how I make this super simple salad. I cut my watermelon into 2-inch thick slices and then remove the rind. If the watermelon is extremely large, just cut it into a large slice, I’d suggest about a 6-inch piece or so for each serving. Then, I pile fresh arugula, blue cheese crumbles, and toasted sunflower seeds to the top of the watermelon. The peppery bite of the arugula combined with the creaminess of the blue cheese just tames the sweetness of the watermelon. It is a combination I just love. Of course, if you don’t have arugula available or it isn’t your favorite green, you can substitute baby spinach or even a mix of spring lettuce leaves. So good.
Here’s a printable recipe card for my Watermelon Salad Recipe. I hope you love it as much as I do!
- 1 small watermelon, cut into 2-inch thick slices about 6-inches round
- 4 cups fresh arugula, spinach or spring mix salad greens
- ¼ cup blue cheese crumbles
- 2 tablespoons roasted sunflower seeds
- raspberry vinaigrette
- salt and pepper, to taste
- Arrange watermelon slices on plates. For each watermelon salad: pile about ½ cup fresh arugula, spinach or greens on top of watermelon slice. Sprinkle on about 1 tablespoon blue cheese crumbles and ½ tablespoon roasted sunflower seeds. Then drizzle with raspberry vinaigrette and salt and pepper to taste. Serve cold.