Chef Claudia Sandoval

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Watermelon Watch video

Watermelon Stacks

  • 40 min
  • Serving for: 4


1 mini Seedless watermelon, sliced into 8 ½ inch slices

4 Oranges, cut into 8 ¼ slices

1 Cucumber, cut into 16 1/8" slices

3 Cups arugula

¼ Cup olive oil

For the Vinagrette:

½ Cup orange juice

¼ Cup champagne vinegar

6 Mint leaves, minced

1 tsp. sugar granulated

1 Tablespoon TAJÍN® Clásico Seasoning


1. In a bowl, place all vinaigrette ingredients and wisk together.

2.Using a 2” ring cutter, cut watermelon slices into 24 rounds. Place all slices into a gallon size zip bag and incorporate vinaigrette and allow to marinate in a refrigerator for 15-20 minutes.

3. Remove watermelon rounds from bag and pour out marinade into a large bowl. Wisk in ¼ cup of oil. Add arugula and toss to coat vinaigrette.

4. Create stacks by layering stack with one layer of watermelon, one orange slice, two cucumber slices, and arugula. 

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