Of all the salads in Walt Disney World, this one ranks in my top five. Light and cool, yet satisfying, it’s a go-to for those sweltering summer days when one needs delicious food without bloat and big meal blues. It made its debut at the 2013 Epcot Food and Wine Festival, and seems to be a seasonal feature at Animal Kingdom’s Flame Tree BBQ. What makes this recipe shine is its burst of many complex flavors -sweet, tart and tangy – as well as its power punch of nutrition and anti-oxidants. In addition to summer watermelon and pickled onions (so ubiquitous these days), it features feta cheese, arugula, and a near-perfect white balsamic dressing.
Arugula flies high
Arugula is a peppery lettuce that can be an acquired taste, and is akin to kale and broccoli in its strong cancer-fighting and healing properties. Eruca sativa is the scientific name for this lettuce-like plant that the British refer to as “rocket.” I’ve used this name in this version of the recipe for the simple reason that it will make it more appealing to both my husband and kids (and yours, too). I mean every boy wants a rocket salad, right?
red onions are no longer naked
Pickled onions are ancient, but very recent as a food craze. Highbrow Magazine (2018) reports that the use of them in restaurants grew 191 percent from 2014-2018. I have made the Disney version of these pickled onions, and found it to be needlessly complicated. A simpler recipe yields very similar results. I would imagine that the complexity was due to its inclusion in the Food and Wine Festival, which rewards experimentation and faux-savvy approaches. Keep in mind that the true purpose of pickling onions is to tone down some of the pungency of the onion with a mixture of acids (vinegar) and sugars. This is easily achieved with an unfussy procedure.
A fabulous summer dish for camping, I would suggest making the balsamic dressing and pickled onions prior to your trip, and taking them with you.
Watermelon Rocket Salad with Pickled Onions
Ingredients
White Balsamic Vinaigrette
- 1/4 cup white balsamic vinegar do not substitute
- 3 tbsp finely diced shallots
- 2 tbsp garlic
- 1 tbsp fresh lemon juice
- 1 cup extra virgin olive oil
- salt and pepper to taste
Pickled Onions
- 1 large red onion, sliced thinly
- 1 1/2 cups water
- 3/4 cup raspberry wine vinegar can substitute red wine vinegar
- 3/4 cup sugar
- 2 tbsp salt
Salad
- 4 cups seedless watermelon, cut into cubes
- 3 cups baby argula
- 1/4 cup balsamic vinaigrette as prepared in recipe
- 1/2 cup crumbled feta cheese can substitute crumbled goat cheese
- 1/4 cup pickled onion as prepared in recipe
- 1/4 cup balsamic glaze usually near vinegars in grocery stores
- salt and pepper to taste
Instructions
Balsamic Vinaigrette
- Combine first four ingredients together in blender or using immersion blender.
- Slowly add in the oil and blend.
- Salt and pepper to taste.
- Note that this makes more than is required for recipe. Store remaining dressing in refrigerator.
Pickled Onions
- Combine water, vinegar, sugar and salt in saucepan.
- Bring to boil, then reduce to simmer until sugar is melted.
- Remove from heat, and add onions.
- Let stand for at least 30 minutes.
- Onions not used in salads can be refrigerated and used on burgers, pasta, or other recipes.
Salad
- Note that the dressing and pickled onion can be prepared ahead of time, but the salad should be composed at serving time.
- Place about 2/3 cup of watermelon on each plate.
- Toss the arugula with the 1/4 cup balsamic vinaigrette.
- Top each watermelon serving with arugula, feta cheese, and 3 or 4 pickled onions.
- Drizzle balsamic glaze over each salad.
Nutrition
Related: An Epcot International Dip Board
