GEEK EATS: Watermelon Salad from the EPCOT International Flower & Garden Festival

Summer is as warm as ever and it is the perfect time of year to enjoy salads. The Watermelon Salad from the EPCOT International Flower & Garden Festival is the perfect summer salad on a warm day. Disney has shared a recipe for this summer salad that is perfect for a summer afternoon or evening. Take a look at the recipe, give it a try, and then share how it turned out in the comments below!

GEEK EATS: Watermelon Salad from the EPCOT International Flower & Garden Festival

Servings: 6

Ingredients

BALSAMIC VINAIGRETTE

• 1/4 cup white balsamic vinegar
• 3 tablespoons finely diced shallots
• 2 tablespoons roasted garlic
• 2 tablespoons honey
• 1 tablespoon fresh lemon juice
• 1 cup extra virgin olive oil
• Coarse salt and freshly ground black pepper, to taste

PICKLED ONIONS

• 1/2 cup fresh or frozen raspberries
• 1 1/2 cups water
• 1/4 cup sugar
• 2 tablespoons grenadine syrup
• 1 tablespoon salt
• 1/4 pound red onions, sliced into 1/4-inch-thick rings

WATERMELON SALAD

• 4 cups cubed seedless watermelon
• 1 cup fresh blueberries
• 3 cups baby arugula
• 1/4 cup reserved white balsamic vinaigrette
• Coarse salt and freshly ground black pepper, to taste
• 1/4 cup pickled onion
• 1/4 cup balsamic glaze
• 1/2 cup crumbled feta cheese

Instructions

FOR BALSAMIC VINAIGRETTE:

1. Combine vinegar, shallots, garlic, honey, and lemon juice in a blender.
2. Blend until smooth.
3. With blender running, slowly drizzle in olive oil until mixture thickens.
4. Season with salt and pepper.

FOR PICKLED ONIONS:

1. Purée raspberries in food processor. Pour purée through a fine mesh
2. sieve. Discard seeds and set purée aside.
3. Combine raspberry purée, water, sugar, grenadine, and salt in a medium
4. saucepan over medium-high heat. Simmer 5 minutes, stirring to dissolve
5. salt and sugar.
6. Add onions; stir to coat, then remove from heat. Cool for 20 minutes. Use immediately or refrigerate up to 3 days.

FOR WATERMELON SALAD:

1. Divide watermelon and blueberries among plates. Toss arugula with vinaigrette in a
2. medium bowl and lightly season with salt and pepper.
3. Top each portion of watermelon with arugula. Top each serving with a few slices of pickled onions, then sprinkle with feta. Drizzle with balsamic glaze.

How did this recipe turn out for you? What did you think of it? Share your thoughts and opinions in the comments below!