Watermelon And Feta Salad With Serrano Chile Vinaigrette Recipe Foodcom

Steps:

• In a jar with a tight-fitting lid, combine olive oil, lime juice, vinegar, thyme, shallot, and serrano chile. Shake well.
• Season with salt to taste; chill in refrigerator.
• Remove rind from watermelon and slice flesh into 3" squares.
• To assemble salad, layer one piece of watermelon on one piece of feta. Repeat.
• Drizzle with vinaigrette and garnish with arugula and sliced serrano chile.

Steps:

• Cut the rind off the watermelon and cut the fruit into 1-inch cubes and transfer to a large serving bowl (you should have about 6 cups total). Top with the cucumber, feta and olives. Pour the oil over top and season with a large pinch of salt and pepper. Sprinkle with mint leaves and gently stir to combine right before serving.
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Steps:

• Make vinaigrette:
• 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.
• Prepare watermelon and pickled rind:
• 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.
• 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.
• Trim and discard remaining white rind from watermelon, then cut watermelon into 18 pieces (about 3-inch squares).
• Make salad:
• Toss arugula with just enough vinaigrette to coat and salt to taste.
• 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.
• 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.

Steps:

• Method:
• Place the watermelon in a large mixing bowl. Add the minced serrano chili pepper and lime juice to the bowl and toss gently until combined. Sprinkle with the feta and cilantro leaves and toss once more to incorporate. Refrigerate until ready to serve.

Steps:

• Method
• Place the watermelon in a large mixing bowl. Add the minced serrano chili pepper and lime juice to the bowl and toss gently until combined. Sprinkle with the feta and cilantro leaves and toss once more to incorporate. Refrigerate until ready to serve.

Steps:

• Whisk together the olive oil, vinegar, and salt in a large mixing bowl. Add the tomatoes, arugula, and onions; toss to coat. Gently stir in the watermelon and feta cheese to serve.

Steps:

• In a small bowl whisk together olive oil, vinegar, and mint. Set aside.
• With a sharp knife cut the watermelon in half lengthwise. Cut the fruit away from the rind. Then cut the fruit into cubes 1/4-inch.
• In a large bowl, toss the watermelon together with grapes and cheese. When ready to serve, toss with the dressing and nuts. Garnish with a mint sprig and serve immediately.

Steps:

• Place all ingredients in a medium sized bowl and hand toss.
• Divide amongst four to six plates.
• The salad is delicious served alone or topped with thinly shredded Prosciutto.