Watermelon Salad

Photo by Norman C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    medium seedless watermelon

  • 1/2

    lb feta

  • 6

    TBSP serrano chile vinaigrette (below)

  • ] serrano chile, thinly sliced

  • 1/4

    lb baby arugula leaves

  • 1/2

    tsp kosher salt

  • For the Vinaigrette

  • 1/2

    C olive oil

  • 1

    TBSP fresh-squeezed lime juice

  • 1

    TBSP champagne vinegar

  • 1

    shallot minced

  • 1

    Serrano chile thinly sliced

  • 1/2

    TBSP chopped fresh thyme

  • 1/4

    tsp kosher salt

  • Combine all ingredients and shake vigorously. Will last 10 days in refrigerator.. Makes 1 C.

Directions

Cut flesh of watermelon into 16 three-inch squares, each 1/4 inch Thick. Cut feta into 16 three-inch squares, each 1/4 inch thick. Place watermelon squares, serrano slices and arugula in a large bowl, and dress with half the vinaigrette. Season lightly with salt. Lay out four plates. Place a small amount of dressed arugula on each, then ~11e1onsquares, serrano slices, and arugula In a large bowl, and dress with h lf of the vinaigrette. Season lightly with salt. Layout four plates. Place a small amount of dressed arugula on each plate, then 1 slice of watermelon, then 1 slice of feta. Repeat until each plate has 4 slices of watermelon and 4 of feta. Garnish with Serrano slices and drizzle a touch of remaining vinaigrette around each plate.

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