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Watermelon & Arugula Salad

watermelon salad

Ember & Greens starts the weekend off with brunch that includes a tangy, sweet-savory watermelon salad. (Photo: Tracie Luong)

We typically think of watermelon as a Southern tradition. But it’s a Persian one, too. The juicy fruit is well-loved among Iranians, eaten during celebrations and holidays. At Ember & Greens, co-owner Iman Yarjani recalls looking forward to weekend mornings when he and his buddies enjoyed his mother’s bountiful brunch that included a refreshing watermelon salad with feta cheese, hummus, and egg shakshouka. His mom, chef-owner Nadereh Ahly, said watermelon with feta is a typical all-day-long snack that starts in the morning.


For the dressing:
Juice of ¼ lemon
Juice of 1 orange
¼ cup extra virgin olive oil
3 Tablespoons Chardonnay or Pinot Grigio wine
Dash salt and pepper, or to taste
For the salad:
1 cup romaine lettuce
1 cup arugula
2 Tablespoons feta cheese
4 Tablespoons dried cranberries
4 Tablespoons chopped roasted walnuts
4 wedges watermelon

Recipe directions: 

Whisk or blend together the lemon, orange, olive oil, and wine. Season with salt and pepper to taste. Set aside.

In a large salad bowl, lightly toss together the romaine and arugula with half of the salad dressing. Sprinkle feta cheese, dried cranberries, and walnuts. Gently toss with remaining salad dressing. Divide onto two plates. Divide watermelon wedges on each of the plates. Serve immediately. Makes 2 servings.

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