Watermelon: It's not just for seed spitting anymore [RECIPE]


Is there anything better than golden sun on bare skin and a juicy wedge of watermelon cradled in sticky hands? As the fruit finally comes into season, we were considering more creative outlets for the fruit. Why not something a bit more elegant? That was when when remembered the salad served at Gather, the restaurant run by D'Amico at the Walker Art Center by executive chef Josh Brown. Slices of succulent fruit are anointed with tangy, salty cheese and dressed in a slow-burn, bright vinaigrette.

Lucky for us, Brown was more than happy to share his take on this summertime treat.

Watermelon Salad with Serrano Vinaigrette
Courtesy Josh Brown of Gather

3 oz. arugula
1 oz. feta cheese
2 Tablespoons Serrano Vinaigrette (recipe follows)
1/2 oz. pickled watermelon rind (recipe follows)
Sliced watermelon

Toss arugula and feta cheese with 1 Tablespoon Serrano vinaigrette.  Top with watermelon and pickled watermelon rind and spoon a bit more dressing over salad to taste. Enjoy.

Serrano Vinaigrette
1 cup olive oil
2 Tablespoons lime juice
2 Tablespoons champagne vinegar
1/4 cup minced shallot
1 Serrano chile
1 Tablespoon fresh thyme

Combine all ingredients and allow to steep for one day.

Pickled Watermelon Rind
1 cup rice vinegar
1/2 cup sugar
Sliced rind of one medium watermelon

Combine all ingredients in a large pot and bring to a boil.  Immediately turn down heat and allow to simmer until rind is tender, about 30 min.