Watermelon and Feta Salad with Serrano Chile Vinaigrette

Watermelon and Feta Salad with Serrano Chile Vinaigrette
Print Recipe
From Athens, Georgia chef, Hugh Acheson
Servings
6
Servings
6
Watermelon and Feta Salad with Serrano Chile Vinaigrette
Print Recipe
From Athens, Georgia chef, Hugh Acheson
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. In a jar or salad bottle with a tight-fitting lid, combine olive oil, lime juice, champagne vinegar, thyme, shallot, and Serrano pepper. Shake well.
  2. Season dressing with salt to taste; chill in refrigerator.
  3. Meanwhile, slice watermelon into 3″ squares, about ¼-inch thick.
  4. On small salad plates, begin to assemble each serving of the salad.
  5. To assemble, place one slice of watermelon on the plate; next, layer one slice of feta on top of the first watermelon slice. Repeat, layering another watermelon slice and then one more feta slice. End with a final watermelon slice on top.
  6. Place about one handful of arugula on the plate, encircling the stacked watermelon/feta. Drizzle the stack and the arugula with the vinaigrette and garnish with a few slices of Serrano pepper.
  7. Chill for 15 minutes or serve immediately.
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