Watermelon Salad Recipe
Salad with watermelon, arugula, pickled onions and a basalmic glaze
Ingredients
- 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
- 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
- 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
Balsamic Vinaigrette
Pickled Onions
Watermelon Salad
Instructions
- Combine white balsamic vinegar, shallots, garlic, honey, and lemon juice in a blender.
- Blend until well combined.
- With blender running, slowly drizzle in olive oil.
- Blend until thickened.
- Season to taste with salt and pepper.
- If using frozen raspberries, thaw.
- Puree raspberries in a food processor.
- Pour puree through a fine-mesh sieve.
- Discard seeds; set puree aside.
- Combine raspberry puree, water, sugar, grenadine, and salt in a medium saute pan over medium-high heat.
- Simmer 5 minutes, stirring to dissolve salt and sugar.
- Add onions; stir to coat, then remove from heat.
- Set aside 20 minutes.
- Divide watermelon among plates.
- Toss arugula with white balsamic vinaigrette in a medium bowl and lightly season with salt & pepper.
- Top each portion of watermelon with arugula.
- Top each serving with 2 to 3 picked onion rings, then sprinkle with feta.
- 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.
Balsamic Vinaigrette
Pickled Onions
Watermelon Salad