Watermelon, Tomato and Four-Herb Salad
Ingredients
- FOR SALAD
- 1 1/2 cups baby arugula
- 1/4 cup mint leaves, torn
- 1/4 cup tarragon leaves, torn
- 1/4 cup basil leaves, torn
- 3 cups seedless watermelon cubes (about 1-inch in size)
- 3/4 cup cherry tomatoes, halved
- 1/2 cup toasted walnuts, chopped
- 1 ounce aged pecorino, thinly shaved
- FOR VINAIGRETTE
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1 teaspoon rosemary, minced
- 1 teaspoon Aleppo pepper
- 1 tablespoon walnut oil
- 2 tablespoons extra-virgin olive oil
- Flaky sea salt and freshly-ground black pepper
Directions
Combine lemon juice and zest, rosemary, and Aleppo in a small bowl.
Slowly whisk in the oils until emulsified.
Season to taste with sea salt and freshly-ground black pepper.
Combine the watermelon cubes and cherry tomatoes in a bowl.
Add 2 tablespoons of the vinaigrette and toss to coat.
Set aside for about 10 minutes to marinate.
Toss together the arugula, herbs, walnuts, and pecorino in a large serving bowl.
Add a pinch of sea salt.
Add the watermelon cubes and cherry tomatoes, draining off any excess liquid that's accumulated in the bottom of the bowl.
Add just enough additional vinaigrette to lightly coat the arugula and herbs, taking care to not overdress.
Toss lightly, and season to taste with sea salt, freshly -ground black pepper, and Aleppo for more heat.
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