Watermelon Salad With Serrano Vinaigrette Recipe

Name: Watermelon Salad With Serrano Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup olive oil; 2 tablespoons fresh lime juice; 2 tablespoons Champagne vinegar; 1/4 cup finely chopped shallot (1 large); 1 (2-inch) fresh serrano chile, thinly sliced crosswise (1 tablespoon); 1 tablespoon chopped fresh thyme; 1/2 teaspoon salt; 1 (6-lb) piece seedless watermelon; 1 cup rice vinegar (not seasoned); 2 tablespoons sugar; 1/2 lb arugula (6 cups); 1/2 lb feta, crumbled (2 cups); 1 (2-inch) fresh serrano chile, thinly sliced crosswise (1 tablespoon)

Servings: persons

1 cup olive oil
2 tablespoons fresh lime juice
2 tablespoons Champagne vinegar
1/4 cup finely chopped shallot (1 large)
1 (2-inch) fresh serrano chile, thinly sliced crosswise (1 tablespoon)
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1 (6-lb) piece seedless watermelon
1 cup rice vinegar (not seasoned)
2 tablespoons sugar
1/2 lb arugula (6 cups)
1/2 lb feta, crumbled (2 cups)
1 (2-inch) fresh serrano chile, thinly sliced crosswise (1 tablespoon)

1
Whisk together all vinaigrette ingredients and chill in an airtight container at least 8 hours to allow flavors to develop. Shake or whisk before using.
2
Remove and discard outer green skin from watermelon with a sharp knife. Using a vegetable peeler, shave enough 2-inch-long pieces from white rind to measure 1/2 cup. Transfer to a heatproof bowl. Reserve remaining watermelon.
3
Stir together rice vinegar and sugar in a 1-quart heavy saucepan and bring to a boil. Carefully pour boiling-hot vinegar mixture over white rind shavings and let stand at least 1 hour.
4
Trim and discard remaining white rind from watermelon, then cut watermelon into 18 pieces (about 3-inch squares).
5
Toss arugula with just enough vinaigrette to coat and salt to taste.
6
Divide arugula among 6 plates, then place 1 watermelon piece in center of each plate. Top each with a scant 1/4 cup feta, then top with another watermelon piece and more feta. Top each with a final watermelon piece for a stack of 3 on each plate.
7
Remove pickled rind from vinegar with a slotted spoon and drain on paper towels. Top watermelon stacks with pickled rind and chile slices, then drizzle remaining vinaigrette around salads.

727

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup olive oil, 2 tablespoons fresh lime juice, 2 tablespoons Champagne vinegar, 1/4 cup finely chopped shallot (1 large), and more.

Yes, Watermelon Salad With Serrano Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Watermelon Salad With Serrano Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions