Make a Refreshing Watermelon Salad

From EPCOT® Flower and Garden Festival at Walt Disney World Resort®

Serves 6

 

Balsamic Vinaigrette
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

 

Pickled Onions
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

 

Watermelon Salad
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.

Tagged as:
Get the latest from Disney Insider sent directly to your inbox!

Have a great Disney story?

Share It With Us

Get Social

  • Twitter
  • Facebook
  • Pinterest
  • Tumblr
  • RSS