Emmelie Brunetti

Watermelon and Feta salad with Serrano Chile Vinaigrette

The finished product.

I found this great summer recipe while flipping through a magazine in my daughter’s pediatrician waiting room, so I tore out the page & snuck it into my purse. The recipe was from a restaurant in Athens, GA. called Five & Ten. I have since made this recipe over and over, much to the delight of my family & friends

Watermelon and Feta salad with Serrano Chile Vinaigrette

1 x cup olive oil

2 tbsp fresh lime juice

2tbsp champagne vinegar

2 tsp chopped fresh thyme

1 small shallot, minced

1 serrano chile, stemmed and sliced into small half rounds

salt to taste

1 small seedless watermelon

½ lb. wedge feta cheese sliced ½” thick (about 12 slices)

1 bunch arugula

sliced Serrano chile for garnish

Combining the ingredients for the dressing



In a jar with a tight fitting lid, combine olive oil, lime juice, vinegar, thyme, shallot and Serrano chile. Shake well. Season with salt to taste; chill in refrigerator.


Remove rind from watermelon and slice flesh into 3” squares.


To assemble salad, layer one piece of  watermelon on one piece of feta. Repeat. Drizzle with vinaigrette and garnish with arugula and sliced Serrano chile.