It’s officially summer and we are already watermelon obsessed over here. This salad is packed with flavor, substantial enough for a meal on its own or the perfect shared starter to a summer meal outside. The Jalapeño Lemon Vinaigrette is SO good. It’s light and refreshing, slightly spicy and adds a really nice sweet and sour balance to this salad. The burrata mellows out the spice from the jalapeños and compliments the zesty arugula and sweet watermelon. This recipe was inspired by peppers and cilantro I grew in my backyard and I know it will be on repeat all summer!
Growing Peppers at Home
Truth be told, I am not a great gardener. Over the years I have started multiple veggie gardens just to end up with a very sad looking plot of dead plants a few months later. Right now however, I have a thriving pepper and herb garden in my backyard thanks to Gardenuity! Their concept is great and truly makes gardening accessible to everyone. A couple of months ago they gifted me one of their “Taco Toppings” garden kits to try. It is filled with jalapeños, sweet peppers, cilantro, Mexican oregano, Mexican mint and parsley. Gardenuity makes building and maintaining a home garden so very easy since each kit is complete with every element you need to have a thriving portable container garden.
Some examples of the garden kits they make are the “Some Like it Hot” pepper garden, or the “Taco Toppings” garden with veggies and herbs. They offer a “Culinary Herbs” garden, a “Cocktail Herb” garden and many more. Each garden kit is paired with plants that match your climate and season to ensure the best growing results. The kits include everything you need. They do all of the measuring and research for what works in your climate so it is easy to grow herbs and veggies like a pro.
If you’re looking for a fun and easy way to start an at home garden, give them a try! I plucked the jalapeños and cilantro for this recipe right out of my Gardenuity container garden and it was so satisfying to cook with something I grew.
Cooking with Peppers
We rarely have a meal that doesn’t include a little bit of spice. My fridge is always stocked with fresh jalapeños, poblanos and bell peppers. I also keep a variety of jarred pepper products like salsa, hot sauce and jalapeño jam on hand. Peppers are so versatile and there are many varieties that add a ton of flavor without adding a lot of heat. You can roast peppers and completely change their flavor profile or pickle them to add a punch of acidity. Try adding some heat to your cocktails with peppers, like in this spicy Cucumber Jalapeño Margarita. You can cook them way down and make delicious sauces and jams or blend them into dressings like this Jalapeño Lemon Vinaigrette.
Jalapeño Lemon Vinaigrette
This recipe makes about 2 cups of dressing. Vinaigrettes in general are something I always make extra of to keep in the fridge and use throughout the week. Recently, I used the leftover dressing from this recipe to make a cold quinoa, veggie and feta salad. I cooked the quinoa and let it cool. Then added diced bell peppers, red onions and tomatoes, crumbled feta cheese and the remaining Jalapeño Lemon Vinaigrette. We ate the quinoa salad throughout the week for a quick and easy lunch. The Vinaigrette is also a delicious addition to cut up fresh fruit. The spicy citrus dressing on top of fresh cut watermelon and pineapple makes for a healthy, flavor packed snack.
There is very little work involved with making this vinaigrette. First remove the seeds and ribs from the jalapeños and give them a rough chop. Then zest and juice the lemons. Toss everything into a blender or food processor and puree it all together. Easy peasy!
Watermelon, Burrata and Arugula Salad with Jalapeño Lemon Vinaigrette
- Blender or Food Processor
Jalapeño Lemon Vinaigrette
- 2 fresh jalapeños seeded, ribs removed and rough 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 included)
- Balsamic glaze for garnish optional
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.
I love seeing photos when you make my recipes! Make sure to tag me @katyscookin on Instagram when you make this Watermelon, Burrata and Arugula Salad! Thanks for stopping by!