You guys. What can I say? This recipe was found in People magazine by Max’s mom and I adapted it slightly. All I can say is…it’s so flavorful and has the perfect kick. I will be making this a LOT. I wouldn’t necessarily be drawn to making a salad and throwing chunks of watermelon in it. Because it’s so…watery. Obviously. But making the watermelon and feta the main part of the salad on top of a bed of arugula and spinach is a better idea. Maybe it sounds like the same thing but I assure you it’s not a lettuce-y salad with watermelon. It’s a watermelon-y salad with a handful of lettuce. With me? Let’s go!
Watermelon Salad with Feta and Serrano Chili Vinaigrette
Adapted from Hugh Acheson’s recipe in People Magazine
1/2 cup olive oil
1 to 2 serrano chilies, thinly sliced and divided
1 Tbsp fresh lime juice
1 Tbsp red wine vinegar
1 shallot, minced
1 1/2 tsp chopped fresh thyme
3/4 tsp salt, divided
1 medium seedless watermelon, peeled
4 ounces spinach and arugula, mixed
18 ounce block feta
Combine olive oil with half of chilies, lime juice, red wine vinegar, shallot, 1/4 tsp salt, and thyme in a jar and shake well. Set aside.
Cut watermelon into 16 3-inch squares (mine were more rectangular, but who cares…), approximately 3/4 inch thick. Combine watermelon, spinach and arugula, and remaining chilies in a large bowl. Toss gently with half of vinaigrette. Sprinkle with remaining salt.
Cut feta in 12 3-inch squares approximately 1/8-inch thick. You can make the feta thicker but I like a thin layer. Divide spinach and arugula mixture among 4 plates. Stack 1 slice of melon and 1 slice of feta on top of greens. Repeat using all the melon and feta.
Garnish salads with dressed serrano slices and additional vinaigrette. Serve immediately.