Best Watermelon And Feta With Lime And Serrano Chili Peppers Recipes

Watermelon and Feta Salad With Serrano Chile Vinaigrette image

Provided by College Girl

Categories Dessert

Time 45m

Yield 12 feta watermelon thingies..., 12 serving(s)

Number Of Ingredients 11

1 cup olive oil
2 tablespoons fresh lime juice
2 tablespoons champagne vinegar
2 teaspoons fresh thyme, chopped
1 small shallot, minced
1 serrano chili, stemmed and sliced into small half-rounds
salt
1 watermelon, seedless small
1/3 lb feta cheese, wedge sliced 1/8 inch thick (about 12 slices)
1 bunch arugula
sliced serrano and lime (to garnish)

Steps:

In a jar with a tight-fitting lid, combine olive oil, lime juice, vinegar, thyme, shallot, and serrano chile. Shake well.
Season with salt to taste; chill in refrigerator.
Remove rind from watermelon and slice flesh into 3" squares.
To assemble salad, layer one piece of watermelon on one piece of feta. Repeat.
Drizzle with vinaigrette and garnish with arugula and sliced serrano chile.

Watermelon Salad with Serrano Vinaigrette image

Yield Makes 6 servings

Number Of Ingredients 16

For vinaigrette
1 cup olive oil
2 tablespoons fresh lime juice
2 tablespoons Champagne vinegar
1/4 cup finely chopped shallot (1 large)
1 (2-inch) fresh serrano chile, thinly sliced crosswise (1 tablespoon)
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
For watermelon and pickled rind
1 (6-lb) piece seedless watermelon
1 cup rice vinegar (not seasoned)
2 tablespoons sugar
For salad
1/2 lb arugula (6 cups)
1/2 lb feta, crumbled (2 cups)
1 (2-inch) fresh serrano chile, thinly sliced crosswise (1 tablespoon)

Steps:

Make vinaigrette:
Whisk together all vinaigrette ingredients and chill in an airtight container at least 8 hours to allow flavors to develop. Shake or whisk before using.
Prepare watermelon and pickled rind:
Remove and discard outer green skin from watermelon with a sharp knife. Using a vegetable peeler, shave enough 2-inch-long pieces from white rind to measure 1/2 cup. Transfer to a heatproof bowl. Reserve remaining watermelon.
Stir together rice vinegar and sugar in a 1-quart heavy saucepan and bring to a boil. Carefully pour boiling-hot vinegar mixture over white rind shavings and let stand at least 1 hour.
Trim and discard remaining white rind from watermelon, then cut watermelon into 18 pieces (about 3-inch squares).
Make salad:
Toss arugula with just enough vinaigrette to coat and salt to taste.
Divide arugula among 6 plates, then place 1 watermelon piece in center of each plate. Top each with a scant 1/4 cup feta, then top with another watermelon piece and more feta. Top each with a final watermelon piece for a stack of 3 on each plate.
Remove pickled rind from vinegar with a slotted spoon and drain on paper towels. Top watermelon stacks with pickled rind and chile slices, then drizzle remaining vinaigrette around salads.

Watermelon and Feta Salad image

Provided by Eric Kim

Time 5m

Yield 4 servings

Number Of Ingredients 7

2 pounds seedless watermelon (without rinds), thinly sliced into large, irregular pieces
2 tablespoons white or red balsamic vinegar
Salt
1 (6-ounce) block Greek feta, thinly sliced into large, irregular pieces
3 tablespoons extra-virgin olive oil
Freshly ground black pepper
Leaves from 1 sprig basil, larger leaves torn

Steps:

On a large platter, arrange the watermelon and douse with the vinegar. Season with salt.
Arrange the feta over the watermelon and drizzle over the olive oil. Season with pepper.
Drop the basil leaves over the watermelon and feta. Serve immediately.

Watermelon and Feta With Lime and Serrano Chili Peppers image

Provided by Art Smith

Yield Serves 8

Number Of Ingredients 5

3 pounds seedless watermelon, rind removed, cut into large dice (about 6 cups)
2 serrano chili peppers, seeded and minced
Juice of 1 lime
1/2 cup low-fat feta cheese, crumbled
1/4 cup cilantro leaves

Steps:

Method:
Place the watermelon in a large mixing bowl. Add the minced serrano chili pepper and lime juice to the bowl and toss gently until combined. Sprinkle with the feta and cilantro leaves and toss once more to incorporate. Refrigerate until ready to serve.