Watermelon Greek Salad with Pomegranate Vinaigrette

I have been craving watermelon a lot...I mean A LOT, but it's still a little pricey over here. I bought a half of a watermelon instead and I just finally had to make this watermelon Greek-style salad. This is my take on Urban Solace's Greek salad they have in their menu during the summer. It is such and incredible salad and if you're ever in the 'hood, you should go to this restaurant and try it out. It's also one of the very few places that serves PBR!

You can use lightly toasted pine nuts, if you prefer, and raisins if you can't find currants. The vinaigrette makes about 1-1/2 cups, which you can use on other salads, and it also tastes good on grilled chicken or lamb.

Pomegranate Vinaigrette

• 1 Tbsp. minced shallots
• 1 Tbsp. Dijon mustard
• 2 Tbsp. sherry vinegar (I used fig-infused vinegar)
• 2 Tbsp. lemon juice (fresh squeezed)
• 2 Tbsp. lime juice (fresh squeezed)
• 1-1/2 Tbsp. honey
• 2 Tbsp. pomegranate molasses (available at specialty stores or middle eastern markets)
• 1 tsp ground coriander
• tsp kosher or sea salt
• 1 pinch fresh ground black pepper
• 1 cup canola oil (I used 1/2 cup EVOO and 1/2 cup vegetable oil)

DIRECTIONS
Place all ingredients except oil in a blender and puree. Slowly add the oil to make a smooth vinaigrette.

Watermelon Greek Salad (makes one gigantic salad)

• 3 oz. baby spinach or mesclun mix
• 1/4 cup diced tomato
• 1/4 cup diced cucumber
• 2 Tbsp. currants
• 2 Tbsp. toasted pecans or pine nuts, chopped
• A few thin slices of red onion
• 1 cup watermelon, cubed
• 2 oz. crumbled feta
• 1/4 cup pomegranate vinaigrette, or more to taste

DIRECTIONS
In a salad bowl, pour half of the vinaigrette then add the rest of ingredients, except the pecans. Top with remaining vinaigrette then gently toss, making sure everything gets a little coating of the dressing. Serve the salad, and sprinkle the the toasted pecans.

Mediterranean Couscous

This past Sunday--on Easter--I made this dish to accompany my braised lamb shoulder. The couscous was fluffy and delish. You can use any of your favorite vegetables, I just really like roasted zucchini, tomatoes and onions together. Also, this photo is not mine. My family ate the couscous so fast that I didn't have a chance to take a picture of the finished product! Enjoy.

INGREDIENTS (serves 6 - 8)

• 1 box of Near East Original Plain couscous
• 2 cups water
• 1/4 teaspoon black pepper
• 2 tablespoons fresh lemon juice
• 5 tablespoons olive oil
• 2 large tomatoes, sliced into 1/4"
• 6 asparagus spears, trimmed
• 1 medium zucchini, sliced lengthwise or in 1/4" rounds
• 1 medium red onion, sliced into 1/2" rings (do not separate)
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• 1 tablespoon sliced green onions
• 3/4 cup crumbled feta cheese

DIRECTIONS

Preheat oven to broil.

Place the tomatoes, zucchini, red onions and asparagus in a baking pan. Drizzle 2 tablespoons olive oil and season well with salt and pepper. Broil for 8 minutes, then turn veggies over and broil another 5 minutes, or until lightly charred. Remove and set aside until cool enough to handle.

Once veggies have cooled, cut into bit size pieces.

In medium saucepan, bring water and pepper just to a boil. Stir in couscous; cover. Remove from heat; let stand 5 minutes. Fluff couscous with a fork; cool, uncovered 10 minutes.

In large serving bowl combine lemon juice, remaining olive oil, parsley, mint and 1/2 teaspoon salt. Whisk until well blended. Add the couscous, all the vegetables, and the green onion. Gently mix well and chill 4 hours or overnight. Just before serving, stir in the feta cheese.