Watermelon Salad with Vinaigrette
Get ready to tantalize your taste buds with this refreshing Watermelon Salad with Vinaigrette. This salad is a perfect combination of sweet and tangy flavors that will leave you feeling refreshed and satisfied.
To start with, let's get our hands on some fresh and juicy watermelon. Cut off one edge of the watermelon to create a flat bottom, then carefully peel off the rind with a knife. Cut the watermelon flesh into small chunks and reserve it in a separate bowl.
Now, let's pickle the watermelon rind. In a large bowl, combine water, salt, sugar, red wine vinegar and jalapenos. Whisk until the sugar and salt dissolve and add the rind to the bowl. Cover the bowl with plastic wrap and refrigerate for 24 hours. This step will infuse the watermelon rind with delicious flavors that will elevate the taste of the salad.
Next, let's make the vinaigrette. In a small bowl, whisk together olive oil, lime zest, lime juice and Dijon mustard until the mixture emulsifies. This tangy dressing will complement the sweetness of the watermelon and the saltiness of the feta cheese perfectly.
Now, let's assemble the salad. In a large bowl, add the arugula and spinach mix. Toss it with the desired amount of vinaigrette dressing. Add the watermelon flesh and crumbled feta cheese and toss the salad lightly. Finally, top the salad with the pickled watermelon rind and garnish with green onions for a pop of color.
This salad is perfect for a summer barbecue or a light lunch. The juicy watermelon, tangy vinaigrette and salty feta cheese create a flavor explosion in your mouth. Plus, the pickled watermelon rind adds a unique texture and flavor that will leave your taste buds craving more.
Prep Time: 15 minutes (plus 24 hours pickling time) | Cook Time: N/A | Total Time: 15 minutes (plus 24 hours pickling time) | Servings: 4
Ingredients:
- 1 small watermelon
- 2 cups water
- 2 tablespoons Stonemill Iodized Table Salt
- 2 cups Baker's Corner Granulated Sugar
- 1 cup Priano Red Wine Vinegar
- 2 jalapenos, sliced
- 3 tablespoons Carlini Pure Olive Oil
- 1 lime, zested and juiced
- 1 teaspoon Burman's Dijon Mustard
- 3 cups Simply Nature Organic Arugula & Spinach Mix
- 4 ounces Emporium Selection Traditional Feta Cheese Block*, crumbled
- 2 green onions, sliced on a bias, for garnish
- ground Stonemill Sea Salt Grinder to taste
- ground Stonemill Peppercorn Grinder to taste
*These are Seasonal items that are only in stores for a limited time and may no longer be available
Directions:
- Cut 1 edge of watermelon to create a flat bottom. Peel rind off with a knife and cut into small chunks. Cut watermelon flesh into chunks and reserve in a bowl.
- In a large bowl, combine water, salt, sugar, vinegar and jalapenos. Whisk until sugar and salt are dissolved and add rind to bowl. Cover with plastic wrap and refrigerate for 24 hours.
- In a small bowl, whisk together olive oil, lime zest, juice and mustard until emulsified.
- In a large bowl, add arugula and spinach mix. Toss with desired amount of dressing. Add watermelon flesh and feta cheese. Toss lightly and top with pickled watermelon rind and garnish with green onions. Season to taste with salt and pepper.
Tip: Pickle watermelon rind and make the vinaigrette the day before to make this salad in no time!
Recipe Courtesy of Chef Audrey, ALDI Test Kitchen
