You might call this a user-friendly, quick and easy salad recipe, since you can adjust the ingredients according to what you have. Increase the tomatoes and decrease the watermelon, or visa versa, if necessary. Handle the cut melon gently and as little as possible so it doesn’t loose too much liquid. All the ingredients can be prepped in advance, but toss the salad together right before serving; the melon and tomato start watering out the minute the salt is applied. You can use navel oranges if satsumas are not available.
3 pounds heirloom tomatoes, cored and cut into 1-inch wedges
1 teaspoon kosher salt
4 cups arugula (4 oz.)
2 satsumas (4 oz. each), peeled and cut into segments
5 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped fresh mint
1 1/2 tablespoons red wine vinegar
1/2 teaspoon black pepper
2 ounces goat cheese, crumbled (about 1⁄2 cup)
1/2 cup chopped pecans, toasted
How to Make It
Combine watermelon and tomatoes in a large bowl. Sprinkle with salt, and toss gently to combine; let stand 10 minutes.
Combine arugula, satsumas, and 1 tablespoon of the oil in a medium bowl, tossing to coat. Add to watermelon mixture, and toss gently to coat. Whisk together mint, vinegar, pepper, and remaining 4 tablespoons oil in a small bowl. Drizzle over watermelon mixture. Sprinkle with goat cheese and toasted pecans, and serve.