Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Makes 4 servings

Pairing sweet watermelon with earthy tomatoes and fresh grilled shrimp yields a flavor combination that will surprise and delight your taste buds.

How to Make It

Step 1

Whisk together vinegar, honey, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl; slowly whisk in 1/4 cup olive oil. Set aside.

Step 2

Toss shrimp with garlic and 1 tablespoon olive oil. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Grill over medium-high heat 3 to 5 minutes or until done.

Step 3

Divide arugula among 4 serving plates; top with tomatoes, watermelon, and onion. Top evenly with shrimp, and drizzle with vinaigrette.

Step 4

Pour: Carolina Grunner, co-owner of The Wine Room of Forest Hills, a boutique wine shop located in Forest Hills, New York, suggests serving this summery dish with Marchesi di Barolo Gavi Le Lune. “It's a dry, crisp, and refreshing white wine with great acidity, making it a perfect match for the balsamic vinaigrette and the goat cheese,� she says.

Ratings & Reviews

Sarah9276's Review

July 05, 2011
Delicious combination of flavors; it ranks among our all-time favorite summer salads. I used white balsamic vinegar instead of the dark and added chunks of fresh mozzarella cheese to the salad. Served with a side of pretzel bread heated on the grill along with the shrimp. Wonderful!