Pickled Chile Watermelon Salad

This recipe was developed and featured on Peaches to Pearls. The original blog post can be read here.



  • Pickled Green Chiles:
  • 1 cup white vinegar
  • 1 cup apple cider vinegar
  • ½ cup white sugar
  • 8 oz Rio Luna Diced Green Chiles
  • Dressing:
  • ¼ cup orange juice, freshly squeezed
  • ¼ cup lemon juice, freshly squeezed
  • 1 garlic clove, minced
  • 1 tbs honey
  • ½ cup olive oil
  • 1 tsp salt
  • Salad:
  • 2 cups watermelon, balled or diced
  • 3 cups arugula
  • 3 cups baby spinach
  • 6 oz cheese, Feta or Romano


  1. Pickled Green Chiles:
    Bring the vinegars and sugar to a rolling boil. Pour brine over chiles in mason jar. Store in the fridge.
  2. Dressing:
    Whisk together the orange juice, lemon juice, garlic, honey and salt. Slowly pour in the olive oil, whisking constantly, to form an emulsion. Store in the fridge.
  3. Salad:
    Place the arugula, spinach, watermelon, cheese, and pickled chiles in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.
  4. Enjoy!