The Best Watermelon Salad [RECIPE]

A few weeks back, I invited a bunch of my coworkers over to the house for a backyard barbecue.  While some people stress out and go all fancy, I think it's better to keep it as simple as possible.  Take a look at what's in season.  For example, what can you do interesting with a watermelon? This recipe is super easy and so good!

Here's a super easy watermelon salad that uses everybody's favorite summer fruit, feta cheese and chile peppers. As you can see from the photo, Glenn and Traci liked it so much they kept feeding each other more and more.  It's an amazing taste and keep in mind that it can be made way ahead of time.

Store List:  1 medium seedless watermelon, 1/2 1b feta cheese, 2 serrano chiles (thinly sliced), 1/2 tsp of salt, 1 fresh lime, champagne vinegar, olive oil, 1 (minced) shallot, 1/2 tbsp chopped fresh thyme (serves 4)

There are 2 ways to present this salad; either cut up in to bite size pieces and crumble up the feta and serve or if you want o really impress, cut watermelon into 16 three-inch squares, each 1/4-inch thick and cut a block of feta into 16 three-inch squares, each 1/4-inch thick and stack into individual servings on small plates.  I went the easy way!

Here's how you make the chile vinaigrette:

1/2 cup olive oil - 1 tbsp fresh-squeezed lime juice - 1 tbsp champagne vinegar - 1 shallot (minced), 1 serrano chile (thinly sliced), 1/2 tbsp chopped fresh thyme, 1/4 tsp salt.  Combine all these ingredients in a container, close the lid, and shake vigorously.  Vinaigrette will last for 10 days in fridge, and will increase in heat as it sits.  Makes 1 cup.

Before adding vinaigrette dressing to watermelon, shake vigorously.  Add just before your guests get there.  Season lightly with salt as it will bring out flavors, salt to taste.  Optional: add fresh blueberries and/or 1/4 lb of arugula leaves and more slices of (thinly sliced) serrano chile peppers.