Watermelon Salad with Pomegranate Vinaigrette

Total Time:
15 min
Prep:
15 min
Inactive Prep:
--
Cook:
--
Yield:
4 servings
Level:
Easy

Ingredients

POMEGRANATE VINAIGRETTE:
WATERMELON SALAD:
  • 6 ounces seedless watermelon, cubed
  • 2 ounces English cucumber, peeled, seeded and diced
  • 2 ounces sweet 100 tomato halves - whatever's hitting - cherry, heirloom
  • 1 ounce feta cheese
  • 4 fresh basil leaves, torn into penny-size pieces
  • 4 fresh mint leaves, torn into penny-size pieces
  • 1/2 ounce arugula
  • 1/2 ounce toasted pine nuts
  • 1/2 ounce plumped currants (currants soaked in hot water for 5 minutes and drained)

Directions

For the pomegranate vinaigrette: Place the citrus juice, pomegranate molasses, vinegar, honey, mustard, shallots, coriander, salt and pepper in a container. Emulsify, adding the oil slowly. Taste for seasoning.

For the watermelon salad: Combine the watermelon, cucumber, tomatoes, feta, basil and mint. Add the arugula and pine nuts. Plate and top with the currants and 3 ounces of the pomegranate vinaigrette.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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