1 small seedless watermelon, cut into ½-inch thick slices then quarter cut into triangles
5 ounces arugula
1 shallot, peeled and thinly sliced (you can also use red onion)
2 Tbsp Italian Seasons Italian Cold Smoked Extra Virgin Olive Oil
2 oz sheep’s milk feta cheese, crumbled
2 Tbsp Seasons Basil Infused Olive Oil
2 Tbsp Seasons Habanero Honey White Balsamic
Seasons Himalayan Pink Premium Salt
1 tsp. Seasons Pepe e Aglio
To make vinaigrette, add all vinaigrette ingredients in a small bowl and whisk to combine.
To prepare salad, set the grill on medium-hot. Using a paper towel, blot away any surface moisture from the watermelon. Using two tablespoons of the Italian Cold Smoke Olive Oil, brush the watermelon slices on both sides. Grill the watermelon for about 3 to 4 minutes per side, or until charred with grill marks. Try not to play with them too much, try to leave them undisturbed until ready to flip.
Place a bed of the arugula on your serving platter. Add the vinaigrette to arugula and mix well, top with the grilled watermelon, sliced shallots and feta cheese.