Watermelon Salad with Serrano Vinaigrette Recipe

Watermelon Salad with Serrano Vinaigrette Recipe

  • 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.
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