• 2 cups small heirloom cherry tomatoes
  • 12 oz baby arugula
  • ½ cup roasted pistachios, shelled
  • ½ cup freshly grated Parmesan cheese
  • ½ of a seedless watermelon, cut into 1” cubes
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Meyer Lemon sea salt


  • Juice of one Meyer Lemon
  • 4 tablespoons good quality extra virgin olive oil

Preheat oven to 350 degrees. Place the tomatoes in a small baking dish and coat with olive oil and Meyer Lemon sea salt. Roast the tomatoes for 10-15 minutes, until they begin to burst. Remove from the oven and let them come to room temperature. Once they have come to room temperature, refrigerate.


Combine the arugula and watermelon in a large bowl, lightly toss with dressing, add the roasted tomatoes and pistachios. Garnish with freshly grated parmesan cheese.