Ingredients
1/4
cup finely chopped shallot (1 large)
1
(2-inch) fresh serrano chile, thinly sliced crosswise (1 tbsp)
1
tbsp chopped fresh thyme
For watermelon and pickled rind
1
(6-lb) piece seedless watermelon
1
cup rice vinegar (not seasoned)
1/2
lb feta, crumbled (2 cups)
1
(2-inch) fresh serrano chile, thinly sliced crosswise (1 tbsp)
Directions
2.
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.
3.
Prepare watermelon and pickled rind:
4.
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.
5.
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.
6.
Trim and discard remaining white rind from watermelon, then cut watermelon into 18 pieces (about 3-inch squares).
8.
Toss arugula with just enough vinaigrette to coat and salt to taste.
9.
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.
10.
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.
12.
Vinaigrette can be chilled, covered, up to 1 week. Bring to room temperature and stir before serving.
13.
Pickled watermelon rind can be made 1 week ahead and cooled completely, uncovered, then chilled, covered.
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