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Watermelon Salad with Serrano Vinaigrette


1 cup extra virgin olive oil
2 tablespoons fresh lime juice
2 tablespoons champagne vinegar
1-2 shallots, finely minced
1, 2-inch fresh Serrano chile, finely minced
1 tablespoon finely minced fresh basil
Sea salt

4 cups, 1-inch watermelon cubes, seeds removed
2 cups cherry tomatoes, halved
4 cups fresh baby arugula

Whisk together oil, lime juice, vinegar, shallots, Serrano, basil and salt to taste. Set aside for at least an hour for flavors to develop. Prepare watermelon and chill completely. Mix together tomatoes and arugula and toss with just enough dressing to coat the leaves. Divide evenly among 4 salad plates. Mound watermelon on top of salads and drizzle with dressing to taste.

Makes 4 servings. 


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