Yellow Tomato, Watermelon and Arugula Salad

1. 1

   In a medium bowl, toss the watermelon cubes with 1 tablespoon of the vinegar and season with salt and pepper.

2. 2

   Let stand for 5 minutes, then drain.

3. 3

   In a small bowl, whisk the remaining 3 tablespoons of vinegar with the olive oil.

4. 4

   In another bowl, gently toss the arugula with 3 tablespoons of the dressing.

5. 5

   Fan the tomato slices on 10 plates and sprinkle with salt.

6. 6

   Scatter the arugula over the tomatoes and top with the watermelon.

7. 7

   Drizzle the remaining dressing over the salads and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.