Even though I used a mini watermelon for this salad, I had a TON left over. Coming up with a way to use up the extra wasn’t too difficult… when in doubt, margarita!. The very best part of these margs was the sweet, salty and spicy mix that I used to rim the glasses. The combination of sugar, kosher salt, and cayenne pepper was amazing. Every little taste was like a party for your taste buds. The rim paired amazingly with the watermelon in the drink. Just when the spice of the cayenne kicked in, the watermelon was there to cool everything down. This is a perfectly refreshing summertime drink.
Watermelon Margaritas with Sweet & Spicy Rims
For the Rims:
1 teaspoon cayenne pepper
1 teaspoon Kosher salt
1 teaspoon sugar (I recommend ‘raw’/chunky sugar)
For the Margaritas:
4 cups seedless/seeded watermelon
5 limes, 4 juiced for blender, 1 juiced for garnish
1 cup silver tequila
1/2 cup Triple Sec
In a shallow dish, combine the cayenne pepper, kosher salt, and sugar. In a second small plate, add the juice of one lime. Dip the rims of 4 margarita glasses in the lime juice, then coat them in the sweet and spicy mixture.
In a large blender, blend the watermelon, tequila, triple sec and ice. Blend until desired consistency is reached.
Divide the margarita between the 4 glasses and garnish each with a lime wedge.
At the beginning of my summer break I managed to squeeze in a few quick trips to visit some friends. A long, relaxing weekend in San Francisco and a quick cross-country jaunt to Washington, DC. I first had this salad at Granville Moore’s on H Street. It was a delightful start of a delicious meal.
DC was hot and humid (aka gross), but the muggy weather helped to make this salad even more enjoyable. The icy cold watermelon is perfect anytime during the summer, but paired with the peppery arugula and crunchy pickled onions it was even sweeter and more delicious.
Watermelon & Feta Salad with Pickled Onions & Dill Vinaigrette
For the Pickled Onions:
1/2 cups apple cider vinegar
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 red onion, thinly sliced
For the Vinaigrette:
1/2 cup extra virgin olive oil
5 Tablespoons red wine vinegar
1 teaspoon dried dill weed
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper
For the Salad:
3 cups arugula
3 cups of baby spinach
2 cups cubed watermelon, well chilled
1/2 cup pickled onions (drained)
1/2 cup crumbled feta cheese, or more to taste
Start preparing the onions. Whisk first 3 ingredients and 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour. DO AHEAD: Can be made 2 weeks ahead. Cover and chill. Drain onions before using.
Next prepare the vinaigrette. In a food processor, combine the oil, vinegar, dill weed, salt, onion powder, garlic powder, dry mustard and pepper. Blend until smooth, cover and refrigerate until chilled.
When the onions and vinaigrette are ready, prepare the salad. Arrange the arugula and spinach on a serving platter. Scatter the pickled onions over the top, followed by about half of the crumbled feta, then the watermelon cubes, and finally the remaining feta. Use a spoon to drizzle dill vinaigrette over the salad immediately before serving.