Watermelon-Arugula Salad

1. 1

   In a small bowl, cover the onion with cold water and ice cubes.

2. 2

   Let stand for 30 minutes, then drain and pat dry.

3. 3

   In a medium bowl, toss the watermelon with 1 tablespoon of the vinegar and let stand for 10 minutes.

4. 4

   In a medium bowl, whisk the remaining 1 tablespoon of vinegar with the olive oil and season with salt and pepper.

5. 5

   Add the arugula and onion and toss gently.

6. 6

   Using a slotted spoon, scatter the watermelon over the salad and top with the goat cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.