Watermelon Arugula Corn Salad

During the middle of hot Texas summers it is time for cooling salads, fragrant dressings and chilled watermelon. Nothing quenches a summer thirst like biting into large wedges of watermelon, a fruit that originated in West Africa and is now a worldwide favorite. If you can snag a peppery bunch of fresh arugula from the farmers market, this salad will truly sing.

~ makes 2-4 servings



3 cups arugula, loosely packed

1 corn, roasted or grilled

4-inch wedge of watermelon, cut into 2 inch triangles


3 tablespoons extra-virgin olive oil

1/2 teaspoon cumin seeds

Juice from one lemon

1 teaspoon Dijon mustard

1 teaspoon honey

pinch of salt

1 tablespoon mint, finely chopped



  1. Heat the olive oil until just shy of smoking, then add the cumin seeds. They will pop and sizzle; quickly take the pan off the heat. When the oil has cooled off, whisk in the lemon juice, mustard, honey, salt and mint leaves.

  2. In a salad bowl, arrange the arugula, watermelon and roasted corn. Pour the dressing over the salad and serve immediately.

ideas / variations

  • Replace mint with basil.

  • Add crumbled goat cheese on the salad just before pouring the dressing on.

  • Replace cumin seeds with mustard or coriander seeds.