Active Time

　　35 min

　　Total Time

　　8 1/4 hr (includes marinating)

　　The longer you let the vinaigrette stand, the spicier the kick from the chiles. And we know the dressing calls for a lot of thyme, but we loved the result.

　　

Ingredients

Makes 6 servings

　　

For vinaigrette

1 cup olive oil

　　2 tablespoons fresh lime juice

　　2 tablespoons Champagne vinegar

　　1/4 cup finely chopped shallot (1 large)

　　1 (2-inch) fresh serrano chile, thinly sliced crosswise (1 tablespoon)

　　1 tablespoon chopped fresh thyme

　　1/2 teaspoon salt

　　

For watermelon and pickled rind

1 (6-lb) piece seedless watermelon

　　1 cup rice vinegar (not seasoned)

　　2 tablespoons sugar

　　

For salad

1/2 lb arugula (6 cups)

　　1/2 lb feta, crumbled (2 cups)

　　1 (2-inch) fresh serrano chile, thinly sliced crosswise (1 tablespoon)

　　

Make vinaigrette:

Step 1

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.

　　

Prepare watermelon and pickled rind:

Step 2

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.

　　

Step 3

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.

　　

Step 4

Trim and discard remaining white rind from watermelon, then cut watermelon into 18 pieces (about 3-inch squares).

　　

Make salad:

Step 5

Toss arugula with just enough vinaigrette to coat and salt to taste.

　　

Step 6

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.

　　

Step 7

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.

　　Cooks' notes:

　　•Vinaigrette can be chilled, covered, up to 1 week. Bring to room temperature and stir before serving.

　　•Pickled watermelon rind can be made 1 week ahead and cooled completely, uncovered, then chilled, covered.