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This watermelon salad recipe with a balsamic glaze is a "simple" dish—if simple means merely marinated, spice-crusted, and grilled.
- 1 5-ounce package baby arugula
- 8 cups 3/4-inch cubes seedless watermelon
- 1 7-ounce package feta cheese, crumbled
- 2 tablespoons balsamic vinegar glaze
Arrange arugula over large platter. Scatter watermelon, then feta over. Drizzle with balsamic glaze and sprinkle with pepper.
I love the flavor combination in this simple watermelon feta and balsamic salad. It is wonderfully sweet, salty, peppery, fresh and summery. Perfect to serve with anything you’re grilling.
The first time tried watermelon in a salad with Feta, I was in a very trendy neighborhood eatery in Brooklyn and I loved it. All the ingredients compliment each so well and it’s so pretty to look at too. I’ve brought it to parties and everyone loved it, just double or triple the recipe and make the dressing on the side. The balsamic vinaigrette compliments the flavors in the salad perfectly, it’s fresh, flavorful and scrumptious!
Epcot Watermelon Arugula Salad Ingredients
There is nothing like watermelon in the spring/summer. Strawberries are my other salad favorite but man, watermelon is GOOD.
In fact, it&rsquos one of my very favorite summer fruits and this salad seriously takes it to the next level.
For this salad, you will need:
- Feta Cheese
- Pickled onions (I used this recipe)
- Balsamic glaze
- Salt and pepper
Watermelon salad is something I always look for any time I am at Epcot in the spring.
If you are planning a quick trip to Walt Disney World during the festival, you may find it located at the Florida booth (menu subject to change).
Y&rsquoall, it is that good and honestly, I don&rsquot know why it took me so long to try and make it at home.
Don&rsquot skip the pickled onions! They make all the difference.
And the balsamic glaze adds a tangy sweetness that really sets this salad apart. I use it on so many things now!
I made it, I ate it, and I&rsquom going to make it again.
Watermelon Arugula salad is a great way to feel decadent on a hot day without all the calories.
Blend white balsamic vinegar, shallots, garlic, honey, and lemon juice in a blender until well combined. With blender running, slowly drizzle in olive oil. Blend until thickened. Season to taste with salt and pepper.
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.
Divide watermelon among plates. Toss arugula with white balsamic vinaigrette in a medium bowl and lightly season with salt and pepper. Top each portion of watermelon with arugula. Top each serving with 2 to 3 pickled onion rings, then sprinkle with feta. Drizzle with balsamic glaze.
Balsamic glaze can be found in most supermarkets in 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.
Easy Watermelon Salad Recipe
Do you have friends or family that have an aversion to mint? We know of a few and it&rsquos always a good reminder to have alternative herbs on-hand for those last minute emergency changes. With Summer at it&rsquos peak, arugula watermelon mint and feta salad is a staple at so many bbq gatherings and Summer potlucks. But we&rsquore also very attentive to our friends who gag when they eat fresh mint, so our watermelon salad version is one that is adaptable to everyones palette. There&rsquos no reason why we shouldn&rsquot be making this salad if *you know who* is coming. Seriously, with fresh herbs growing like weeds this time of year, there&rsquos so many other versions of this classic watermelon feta salad to make. The herb possibilities are endless when it comes to adding your own twist this popular watermelon salad.
Watch the delicious video for this Watermelon Salad :
Make a Refreshing Watermelon Salad
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
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
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
Preparation 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.
Preparation 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 puree 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.
Preparation 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.
This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.
All recipes are the property of Walt Disney and Walt Disney Parks and Resorts U.S., Inc., and may not be reproduced without express permission.
See more delicious dishes in our 2013 EPCOT® International Flower and Garden Festival photo gallery.
Balsamic Watermelon Feta Salad
This salad is jam packed with everything cheesy, salty, juicy sweet and more – sweet watermelon, creamy/salty feta, pungent onion slices, crunchy almonds, and tangy dressing. It’s SO good! Nothing screams summer like a big bowl of ice-cold watermelon… especially when it’s cut perfectly. But how about a chunky watermelon salad?! In the past, watermelon chunks have never lasted long enough in our house for us to do anything but eat them straight from the fridge. We eat watermelon like it’s going out of style. Well I guess technically it does go out of style because it’s only good for about two months out of the year. If you get your watermelon from the grocery store, you are seriously missing out. Farmers’ Markets are where it’s at. But this past weekend we got a watermelon so big I was about to portion some off to try in a salad. One word: WHYHAVEIWAITEDSOLONG. It has everything you love about watermelons taken to a whole new level. This was one of those photo-shoots that I could not wait to finish so that I could inhale it right there and then. (Literally.) Fresh spinach and arugula, super sweet watermelon, crunchy almonds, and the feta. Oh my gosh the feta makes the salad. Oh, the salty, creamy tang that makes my tastebuds go wild. Seriously. Don’t judge until you try it – I promise you will have the same reaction. The dressing is a mixture of balsamic vinegar, red wine vinegar, salt & peppers, and olive oil. Simply delicious! It has the perfect amount of flavor to make a nice accompaniment to the salad without overpowering the whole thing. This makes an awesome side dish is any meal, a perfect light lunch, or a light dinner. If you are making this for a crowd, keep in mind that watermelon tends to make other ingredients soggy because of how much water it contains. So assemble the salad right before serving to make sure your watermelon is cold and the other ingredients stay crisp.
WATERMELON FETA AND ARUGULA SALAD WITH BALSAMIC GLAZE and GRILLED WATERMELON WITH BLUE CHEESE AND PROSCIUTTO
Watermelon screams summer, thirst quenching and high in lycopene, it is perfect for the sultry days of the season.
Information varies on whether this is actually a fruit or a vegetable, and I even read it is a type of berry!
One fact that does seem consistent is that Watermelon is originally from Africa, it has been around a very long time, and China is currently the worlds largest watermelon producer http://en.wikipedia.org/wiki/Watermelon.
My husband tells a darling story about his beloved Grandmother – she intensely disliked watermelon, all her life, but when offered a piece in her later years while suffering from Alzhiemers, she ate it with delight!
I have never enjoyed watermelon more than in either of these salads – when paired with cheese, greens, balsamic, and a sprinkle of pepper.
WATERMELON FETA AND ARUGULA SALAD WITH BALSAMIC GLAZE
1 5-ounce package of baby arugula
8 cups 3/4 inch cubes of seedless watermelon
1 7-ounce package of feta cheese, cut into cubes
2 tablespoons of balsamic vinegar glaze
Arrange arugula over large platter, or on individual plates. Scatter watermelon, then feta over. Drizzle with balsamic glaze, and sprinkle with pepper.
GRILLED WATERMELON WITH BLUE CHEESE AND PROSCIUTTO
3 (1/2 inch thick) watermelon rounds, quartered
1 tablespoon olive oil
salt and freshly ground black pepper
4 ounces of sliced prosciutto
4 ounces of blue cheese, crumbled
fresh basil leaves
2 teaspoons bottled balsamic glaze
Heat grill to medium high heat. Brush both sides of the watermelon quarters with olive oil and season with salt and pepper.
Grill watermelon quarters, 1 minute on each side.
Transfer watermelon to a serving plate, top with blue cheese, prosciutto and fresh basil. Drizzle watermelon with balsamic glaze. Serve immediately.
Watermelon Feta Salad Recipe Ingredients
Seedless watermelon: a quick tip on spotting the right watermelon that is ripe and still firm is to look for the creamy yellow spot where the fruit had been sitting while growing. If it is creamy yellow then it is ripe and it should also feel heavy when you list it. Give the watermelon a knock and if you get a deep hollow sound, you are good to go.
Feta cheese: if you, spend a little bit more on the cheese and buy the type that is creamier
Fresh lime juice, substitute for lemon juice
Good quality olive oil
Fresh basil leaves
Salt and black pepper: you may be wondering why there is salt on the list since I am using salty feta. I like to add a pinch to balance the flavour of the overall dish. You skip this step if you would prefer.
While I have used the above ingredients in my salad, you can go all out and add any of the below ingredients to suit your taste.
Savory Bacon and Balsamic Watermelon Salad
I may have just committed the biggest food sin of all time.
I made a salad out of watermelon.
Juicy, sweet, plain, delicious watermelon turned into a savory, basil, bacon, and red onion watermelon salad with a sweet and tangy balsamic drizzle. It may be okay though.
I mean I’m still adjusting to this new way of life.
You see watermelon is my source of life in the summer. I am ashamed to tell you how many watermelons I could consume in a summer month, but it is a lot. Probably more than a person should. But how can you deny the most scrumptious fruit of all? Lightly salted, with a juicy sweet twist. Nothing better and I say it really is nature’s true candy.
So taking that piece of natural perfection and turning it into a savory salad was hard. Like really, really hard for a weird and slightly nerdy foodie like myself. Some things you just never touch and I have to say this once was watermelon for me. Why change something so divine?
Surprisingly, it wasn’t too bad. I mean don’t get me wrong, there will always be a place for plain, sweet watermelon straight from the rind but this, this is something to wow your guests and put a new spin on a summer salad. Between the bacon and the sweet and sticky balsamic glaze with the hint of mint and fresh basil and you have yourself the start of something real.
It is all about layering when it comes to a salad. I always start with the end goal in mind. In this case a savory watermelon salad with red onions and bacon. From the basics or the foundation you just begin adding, sampling and adding some more until it is the perfect combination of flavors that ignite every taste bud inside your mouth.
From watermelon, bacon and red onion I added chopped fresh basil and a bit of chopped mint to pull together into an unexplainable freshness. But it was missing something. Maybe a crunch and any nut or seed will do from sliced almonds to sesame seeds and even pumpkin seeds. The options are endless and paired with the sweet balsamic drizzle pulling it all together, you’ve just created a unique, interesting and delicious rendition of a summer salad.
Perfect for a hot, a blazing hot summer day.
Now go get your watermelon on and leave a comment below if you prefer watermelon be left alone or in a savory dish such as this.