This salad is an ode to summer. I love to grill the watermelon after it’s been brushed with a little bit of the honey-lime vinaigrette. The sugars from the melon caramelize nicely on the grill and add the best smoky flavor.
| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 large cloves garlic
- 1 large shallot, halved
- 2/3 cup olive oil
- 1/4 cup honey
- 1/4 cup fresh lime juice (from 2 to 3 limes)
- Zest of 1 lime (about 1 teaspoon)
- Kosher salt and freshly ground black pepper
- 2 tablespoons salted butter
- 1 cup pecan halves
- 2 tablespoons light brown sugar
- 1 small seedless watermelon (about 9 1/2 pounds)
- One 5-ounce container baby arugula
- One 16-ounce container Campari tomatoes, cut into wedges
- 4 ounces feta cheese, crumbled
- 1/4 cup thinly sliced red onion
Instructions
- Make the honey-lime vinaigrette: Add the garlic and shallot to a food processor and pulse until minced. Turn off the motor and add the oil, honey, lime juice and lime zest. Process until smooth. Season with salt and pepper. Set aside.
- Make the salad: Line a baking sheet with parchment paper and set aside. Melt the butter in a large skillet over medium heat. Add the pecans and brown sugar and cook, stirring to coat, until the sugar begins to caramelize, about 3 minutes. Spread the pecans onto the prepared baking sheet and let cool completely, about 20 minutes.
- Meanwhile, trim the ends from the watermelon. Stand the watermelon on a cutting board, flat-side down, and cut into quarters. Set aside 2 quarters for another use. Cut the remaining 2 quarters crosswise into 1-inch-thick slices. Brush 2 tablespoons of the vinaigrette onto the slices.
- Preheat a grill to medium-high heat or place a grill pan over medium-high heat until hot. Grill the watermelon slices, in batches, in a single layer until warmed through and grill marks appear, 2 to 3 minutes per side. Remove the watermelon from the grill and let cool, about 15 minutes. Cut into bite-size cubes.
- Arrange the arugula, grilled watermelon, tomatoes, feta cheese, pecans and red onions on a platter or in a salad bowl. Drizzle the remaining vinaigrette over the top and toss just before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 620 |
| Total Fat | 45 g |
| Saturated Fat | 9 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 6 g |
| Sugar | 42 g |
| Protein | 9 g |
| Cholesterol | 27 mg |
| Sodium | 2168 mg |
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