Watermelon and Feta Salad with Serrano Chile Vinaigrette

By miss5elements

Restaurant:
Five & Ten
1653 S. Lumpkin St.
Athens, GA
706-546-7300

Chef: Hugh Acheson
"Sweet, salty, tangy, and hot. This salad hits all the points of your palate."

Why We Love It: This appetizing recipe goes well w/grilled chicken, but you can also serve it as a sophisticated dessert.

Localharvest.org for listing of farmers' markets near you for fresh produce.

The weight of a watermelon is an indicator of freshness. "Choose a heavier melon," advises Acheson; it means more of that delicious juice.

A light lager - like Stella Artois - is the chef's first pick. Another option: Morroccan iced tea w/a mint garnish.

Ingredients

• 1 c EVOO
• 2 T fresh lime juice
• 2 T champagne vinegar
• 2 t chopped fresh thyme
• 1 small shallot, minced
• 1 serrano chile, stemmed & sliced into small half-rounds
• Salt to taste
• 1 small seedless watermelon
• 1/2 lb wedge feta cheese, sliced 1/8" thick (~12 slices)
• 1 bunch arugula
• Sliced serrano chile for garnish

Details

Servings 6
Adapted from instyle.com

Preparation

Step 1

1. In a jar w/a tight-fitting lid, combine EVOO, lime juice, vinegar, thyme, shallot, & serrano chile.
2. Shake well.
3. Season w/salt to taste; chill in refrigerator.
4. Remove rind from watermelon & slice flesh into 3" squares.
5. To assemble salad, layer 1 piece of watermelon on 1 piece of feta.
6. Repeat.
7. Drizzle w/vinaigrette & garnish w/arugula & sliced serrano chile.