Chef Katy Lopez’s Watermelon Arugula Salad with Jalapeño Lemon Vinaigrette

This recipe comes from Chef Katy Lopez of the blog Katy’s Cookin. A watermelon, arugula, and burrata base matches with a tangy jalapeño lemon vinaigrette to create delicious salad — the most flavorful we’ve seen in years. A balsamic glaze tops it off to sweet avail.

The jalapeño lemon vinaigrette is the secret star of this recipe, and you’ll be using this dressing on other salads shortly. Cilantro, honey, and 2 fresh jalapeños create the perfect flavor balance (not too spicy, not too sweet) that you’ll crave time after time.

This salad recipe is a beautiful option for summer days, lunches, appetizers, and more. Serve it in the sun!

Storage

The Jalapeño Lemon Vinaigrette can be stored in an airtight container in the refrigerator for up to 7 days. We recommend you create the salad fresh every time!

Watermelon, Burrata and Arugula Salad with Jalapeño Lemon Vinaigrette

Recipe by Katy LopezCourse: SaladsCuisine: AmericanDifficulty: Medium

Servings

servings

Prep time

minutes

This Watermelon Arugula Salad Recipe is the brainchild of Katy Lopez. It’s one of the most flavorful salad recipes we’ve tried to date.

Ingredients

Jalapeño Lemon Vinaigrette
2 fresh jalapeños seeded, ribs removed and roughly chopped
1 tbsp lemon zest (zest from one lemon)
3/4 cup fresh lemon juice (approx. 3-4 lemons)
1/4 cup fresh cilantro
1/4 cup apple cider vinegar
4 tbsp honey
1 tsp salt
1/2 cup olive oil
Watermelon Burrata and Arugula Salad
2-3 cups arugula
1/4 cup toasted almond slices
1 ball burrata cheese
1 cup watermelon diced medium
1/2 cup Jalapeño Lemon Vinaigrette (recipe above)
Balsamic glaze for garnish (optional)

Directions

Jalapeño Lemon Vinaigrette
Place jalapeños, lemon zest, lemon juice, cilantro, apple cider vinegar, honey and salt in the blender or food processor and blend on high for 1 minute, until fully liquified.
With the blender running, add the olive oil in a steady stream until all of the oil is incorporated.
Watermelon, Burrata and Arugula Salad
Place the arugula across a large plate or large shallow bowl.
Drizzle half of the Jalapeno Lemon Vinaigrette evenly across the arugula.
Gently place the burrata in the center of the arugula.
Add the diced watermelon on top of the arugula around the burrata.
Drizzle the remaining vinaigrette over the watermelon pieces and then sprinkle the entire salad with the toasted almonds.
Drizzle balsamic glaze over the top of the plated salad for garnish.

Looking for more salad recipes like this one? Try this Tomato and Cucumber Salad with Feta or our famous BLT salad.