Watermelon will forever be associated with summer. Taking a juicy bite of watermelon instantly transports me to past summers… whether I was vacationing with family or playing in my backyard with friends. Furthermore, I associate the sweet, pink fruit with a breezy, carefree sensation. This fresh watermelon, arugula and goat cheese salad will certainly do the same. It is the flawless addition to any summer spread. The peppery bite of arugula balances out the creamy goat cheese, while the salted watermelon pairs perfectly with the toasted crunch of the almonds. To top it all off, the balsamic drizzle harmoniously brings the dish together.
Furthermore, this salad contains only five ingredients, making it easy to prepare. The balsamic drizzle does take a bit of patience; however, it provides the time needed to cut up the watermelon, toast the sliced almonds, crumble the goat cheese, and assemble the salads. The balsamic drizzle does not contain any added sugar. If you are looking for extra sweetness, by all means add a tablespoon of brown sugar to the balsamic vinegar while it is reducing. I use honey flavored goat cheese that I buy from Aldi (here is a picture of it) , that provides a bit of sweetness in contrast to the peppery arugula, which is one of the reasons I find it unnecessary to add sugar to the reduction. Another reason is simply the fact that I love the pure taste of vinegar.
This lively salad should be layered, ingredient by ingredient so each bite is bursting with an abundance of flavor and texture. Firstly, lay down a generous handful of arugula. Secondly, carefully place ½ cup of watermelon in the center of the bowl on the bed of arugula. Using a small pinch of salt, mindfully salt the watermelon (TRUST ME… it brings out the flavor). After that, sprinkle 2 tablespoons of toasted almond slices over the bowl, followed by the crumbled goat cheese. Lastly, drip a spoon into the balsamic glaze, and drizzle it over the bowl in a zig zag motion. The vibrant pink watermelon contrasts with the dark drizzle and pop of cream from the cheese.
Enjoy this watermelon, arugula and goat cheese salad. If you’re looking for other summer recipes to try, make sure to also check out my chopped rainbow veggie salad recipe. Comment below what your favorite watermelon memory is! Happy eating!
Watermelon, arugula and goat cheese salad is so easy to make and delicious! It truly embodies the best flavors of summer.
5 oz arugula
3 cups watermelon, cut into cubes
1 cup sliced almonds
4 oz honey flavored goat cheese (or regular goat cheese)
1 cup balsamic vinegar
In a small saucepan, bring 1 cup of balsamic vinegar to a simmer. Simmer for 20-30 minutes stirring occasionally, until reduced by volume in half. During the last 10 minutes, keep a close eye on it as it will be thicker and can burn. Once the vinegar begins to thicken, remove from heat. It will continue to condense as it sits.
Meanwhile, add the sliced almonds to a large pan set over medium-high heat. Toast the almonds in the pan for about 5 minutes, stirring occasionally. The almonds will become fragrant and begin to brown. Remove from heat and set aside.
Cut the watermelon into bit sized cubes if not already prepared. Set aside.
Assembly: Place a generous handful of arugula into the bowl. Next add ½ cup of watermelon to the center of the bed of arugula. Sprinkle 2 tablespoons of toasted almonds over each salad. Using a fork, gently crumble the goat cheese over each salad (approximately 1 ½ tablespoons per salad). Finally, dip a spoon into the balsamic reduction. Drizzle the vinegar over each salad in a zigzag motion.
To reduce prep time, skip the balsamic glaze and buy it at the grocery store instead.