Watermelon Salad

(from castro15’s recipe box)

Categories: Salad

Ingredients

  • Balsamic Vinaigrette:
  • 1/4 cup white balsamic vinegar
  • 3 tbsp finely diced shallots
  • 2 tbsp roasted garlic
  • 2 tbsp honey
  • 1 tbsp fresh lemon juice
  • 1 cup olive oil
  • salt and pepper, to taste
  • Pickled Onions:
  • 1/2 cup fresh raspberries
  • 1 1/2 cups water
  • 1/4 cup sugar
  • 2 tbsp grenadine syrup
  • 1 tbsp salt
  • 1/4 lbs red onions, sliced into 1/4-inch rings
  • Watermelon Salad:
  • 4 cups cubed seedless watermelon
  • 3 cups baby arugula
  • 1/4 cup white balsamic vinaigrette
  • salt and pepper
  • 1/4 cup pickled onion
  • 1/4 cup balsamic glaze
  • 1/2 cup crumbled feta

Directions

  1. Balsamic Vinaigrette:

  2. Combine white balsamic vinegar, shallots, garlic, honey and lemon juice in a food processor. Blend until well combined.

  3. With food processor running, slowly drizzle in olive oil. Blend until thickened. Season to taste with salt and pepper.

  4. For Pickled Onions:

  5. Puree raspberries in a food processor. Pour puree through a sieve. Discard seeds; set puree aside.

  6. Combine raspberry puree, water, sugar, grenadine and salt in a medium saucepan over medium-high heat. Simmer 5 minutes, stirring to dissolve salt and sugar.

  7. Add onions; stir to coat, then remove from heat. Set aside 20 minutes.

  8. Watermelon Salad:

  9. Divide watermelon among plates. Toss arugula with white balsamic vinaigrette in a medium bowl and lightly season with salt and pepper.

  10. Top each portion of watermelon with arugula. Top each serving with 2-3 pickled onion rings, and then sprinkle with feta. Drizzle with balsamic glaze.

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