Watermelon Salad Recipe

Watermelon Salad

Ingredients

Balsamic Vinaigrette
• 1/4 cup white balsamic vinegar
• 3 tablespoons finely diced shallots
• 2 tablespoons roasted garlic
• 2 tablespoons honey
• 1 tablespoon fresh lemon juice
• 1 cup extra virgin olive oil
• Coarse salt and freshly ground black pepper, to taste
Pickled Onions
• 1/2 cup fresh or frozen raspberries
• 1 1/2 cups water
• 1/4 cup sugar
• 2 tablespoons grenadine syrup
• 1 tablespoon salt
• 1/4 pound red onions, sliced into 1/4-inch-thick rings
Watermelon Salad
• 4 cups cubed seedless watermelon
• 3 cups baby arugula
• 1/4 cup white balsamic vinaigrette
• Coarse salt and freshly ground black pepper, to taste
• 1/4 cup pickled onion
• 1/4 cup balsamic glaze
• 1/2 cup crumbled feta cheese

Instructions

Balsamic Vinaigrette
1. Combine white balsamic vinegar, shallots, garlic, honey, and lemon juice in a blender.
2. Blend until well combined.
3. With blender running, slowly drizzle in olive oil.
4. Blend until thickened.
5. Season to taste with salt and pepper.
Pickled Onions
6. If using frozen raspberries, thaw.
7. Puree raspberries in a food processor.
8. Pour puree through a fine-mesh sieve.
9. Discard seeds; set puree aside.
10. Combine raspberry puree, water, sugar, grenadine, and salt in a medium saute pan over medium-high heat.
11. Simmer 5 minutes, stirring to dissolve salt and sugar.
12. Add onions; stir to coat, then remove from heat.
13. Set aside 20 minutes.
Watermelon Salad
14. Divide watermelon among plates.
15. Toss arugula with white balsamic vinaigrette in a medium bowl and lightly season with salt & pepper.
16. Top each portion of watermelon with arugula.
17. Top each serving with 2 to 3 picked onion rings, then sprinkle with feta.
18. Drizzle with balsamic glaze. Balsamic glaze can be found in most supermarkets on the oil and vinegar aisle. To make your own, place 2 cups balsamic vinegar in a small saute pan over medium-high heat and simmer until reduced to 1/4 cup, about 40 minutes.