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
Bertolli Extra Virgin Olive Oil
Loosely packed basil leaves
Small shallot coarsely chopped
Small serrano chile, seeded, deveined, coarsely chopped
Fresh lime juice (about 2 limes)
Loosely packed baby arugula
Shaved red onions, halved
Thinly sliced fresh mint
Queso Fresco cheese, crumbled
Smoked almonds, coarsely chopped
Small seedless watermelon (about 4.5 pounds)
Seedless English cucumber
In This Recipe
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.
Blend vinaigrette ingredients in blender until smooth.
Divide watermelon and cucumbers among 6 chilled salad plates. Drizzle evenly with half of the vinaigrette.
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.