Water Melon Salad

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Serves 6

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

For balsamic vinaigrette:
  • 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.


For pickled onions:
  • If using frozen raspberries, thaw. Purée raspberries in a food processor. Pour purée through a fine-mesh sieve. Discard seeds; set puree aside.
  • 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.
  • Add onions; stir to coat, then remove from heat. Set aside 20 minutes.


For watermelon salad:
  • 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.


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.