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
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Ingredients
- Vinaigrette Ingredients
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1/3 cup
Bertolli Extra Virgin Olive Oil
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1 cup
Loosely packed basil leaves
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1
Small shallot coarsely chopped
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1
Small serrano chile, seeded, deveined, coarsely chopped
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1/4 cup
Fresh lime juice (about 2 limes)
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2 tablespoons
Water
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1/2 teaspoon
Kosher salt
- Salad Ingredients
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3 cups
Loosely packed baby arugula
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1/4 cup
Shaved red onions, halved
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1/4 cup
Thinly sliced fresh mint
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6 ounces
Queso Fresco cheese, crumbled
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1/3 cup
Smoked almonds, coarsely chopped
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1
Small seedless watermelon (about 4.5 pounds)
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1
Seedless English cucumber
Directions
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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.
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Blend vinaigrette ingredients in blender until smooth.
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Divide watermelon and cucumbers among 6 chilled salad plates. Drizzle evenly with half of the vinaigrette.
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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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