For those fans of watermelon sprinkled with flaky sea salt, this upgraded version of our favorite summer treat is for you! The salty cheese enhances the sweetness of watermelon, while the lime juice and cilantro brighten it and the jalapeño and paprika add complexity and heat. We also love this vinaigrette tossed with salads and even served with grilled chicken.
1 small watermelon, sliced into wedges
3 oz cotija cheese
Fresh cilantro leaves
For the Jalapeño-Lime Vinaigrette:
¼ cup fresh lime juice
¼ cup extra virgin olive oil
1 Tablespoon minced jalapeño, plus more for garnishing
Fine sea salt and pepper to taste
1 teaspoon sweet, smoked paprika
½ teaspoon chili powder
Make the vinaigrette:
In a small bowl, whisk together the lime juice, jalapeño, salt, pepper and paprika. While continuously whisking, slowly drizzle in the olive oil and continue whisking until an emulsion has formed and vinaigrette is thoroughly combined. Taste and adjust seasoning.
This makes about ½ cup of the vinaigrette. You likely won’t need all of it for the watermelon, so reserve the rest for another dish. It will keep in the fridge for 3-5 days in an air-tight container.
Prepare the watermelon:
Place watermelon slices on a platter and drizzle vinaigrette evenly on top. Sprinkle the cotija cheese on top and garnish with cilantro and more jalapeño.