Watermelon Salad with Basil-Lime Vinaigrette


Author Notes: Make something cool and refreshing for dinner with our tasty watermelon salad ft. Bertolli Extra Virgin Olive Oil. With sweet watermelon, cool cucumbers and zesty serrano chile flavor, this colorful salad is bursting with fresh flavor.Bertolli Olive Oil

Serves: 6

Ingredients

Vinaigrette Ingredients

  • 1/3 cup Bertolli Extra Virgin Olive Oil
  • 1 cup Loosely packed basil leaves
  • 1 Small shallot coarsely chopped
  • 1 Small serrano chile, seeded, deveined, coarsely chopped
  • 1/4 cup Fresh lime juice (about 2 limes)
  • 2 tablespoons Water
  • 1/2 teaspoon Kosher salt

Salad Ingredients

  • 3 cups Loosely packed baby arugula
  • 1/4 cup Shaved red onions, halved
  • 1/4 cup Thinly sliced fresh mint
  • 6 ounces Queso Fresco cheese, crumbled
  • 1/3 cup Smoked almonds, coarsely chopped
  • 1 Small seedless watermelon (about 4.5 pounds)
  • 1 Seedless English cucumber
In This Recipe

Directions

  1. Remove rind from watermelon; slice into 1-½ -inch cubes. Cut cucumber into long thin ribbons using vegetable peeler, turning to avoid soft seeds. Cut ribbons in half. Refrigerate watermelon and cucumber in large bowl until chilled.
  2. Blend vinaigrette ingredients in blender until smooth.
  3. Divide watermelon and cucumbers among 6 chilled salad plates. Drizzle evenly with half of the vinaigrette.
  4. Gently toss arugula, onions, mint and remaining vinaigrette in large bowl. Place small piles of salad on top of watermelon on each plate. Sprinkle with cheese and almonds.

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