The longer you let the vinaigrette stand, the spicier the kick from the chiles. And we know the dressing calls for a lot of thyme, but we loved the result.
•Vinaigrette can be chilled, covered, up to 1 week. Bring to room temperature and stir before serving.
•Pickled watermelon rind can be made 1 week ahead and cooled completely, uncovered, then chilled, covered.
Recipe information
Total Time
8 1/4 hr (includes marinating)
Yield
Makes 6 servings
Ingredients
For vinaigrette
For watermelon and pickled rind
For salad
Preparation
Make vinaigrette:
Step 1
Whisk together all vinaigrette ingredients and chill in an airtight container at least 8 hours to allow flavors to develop. Shake or whisk before using.
Prepare watermelon and pickled rind:
Step 2
Remove and discard outer green skin from watermelon with a sharp knife. Using a vegetable peeler, shave enough 2-inch-long pieces from white rind to measure 1/2 cup. Transfer to a heatproof bowl. Reserve remaining watermelon.
Step 3
Stir together rice vinegar and sugar in a 1-quart heavy saucepan and bring to a boil. Carefully pour boiling-hot vinegar mixture over white rind shavings and let stand at least 1 hour.
Step 4
Trim and discard remaining white rind from watermelon, then cut watermelon into 18 pieces (about 3-inch squares).
Make salad:
Step 5
Toss arugula with just enough vinaigrette to coat and salt to taste.
Step 6
Divide arugula among 6 plates, then place 1 watermelon piece in center of each plate. Top each with a scant 1/4 cup feta, then top with another watermelon piece and more feta. Top each with a final watermelon piece for a stack of 3 on each plate.
Step 7
Remove pickled rind from vinegar with a slotted spoon and drain on paper towels. Top watermelon stacks with pickled rind and chile slices, then drizzle remaining vinaigrette around salads.
