This refreshing watermelon salad, courtesy our friends at Walt Disney World’s Epcot, is perfect for a summer party!
Watermelon Salad
Recipe from the Epcot® International Flower and Garden Festival
Serves 6
Ingredients:
Balsamic vinaigrette:
- 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
Pickled onions:
- 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
Watermelon salad:
- 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
Method:
For balsamic vinaigrette:
1. Combine white balsamic vinegar, shallots, garlic, honey, and lemon juice in a blender. Blend until well combined.
2. With blender running, slowly drizzle in olive oil. Blend until thickened. Season to taste with salt and pepper.
For pickled onions:
1. If using frozen raspberries, thaw. Purée raspberries in a food processor. Pour purée through a fine-mesh sieve. Discard seeds; set purée aside.
2. Combine raspberry purée, water, sugar, grenadine, and salt in a medium saucepan over medium-high heat. Simmer 5 minutes, stirring to dissolve salt and sugar.
3. Add onions; stir to coat, then remove from heat. Set aside 20 minutes.
For watermelon salad:
1. Divide watermelon among plates. Toss arugula with white balsamic vinaigrette in a medium bowl and lightly season with salt & pepper.
2. 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.
Cook’s note: 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 saucepan over medium-high heat and simmer until reduced to 1/4 cup, about 40 minutes.