Oldie But Goody Re-post: Urban Solace "Watermelon Salad"

I can't believe its been almost 4 years since I first posted the recipe for this salad, and I am happy announce that Urban Solace restaurant is still around. Their watermelon salad is as popular as ever, but now they only serve it seasonally. So get your butt to the restaurant from mid-May to late summer to taste this divine creation.

For this year's Memorial Day I will be making this salad for my family. I'm very excited because I've been craving it for a while now. The actual salad part is for basically for 2 to 3 servings but the vinaigrette recipe makes about 1-1/2 cups, so you can double the salad part and you'll still have enough vinaigrette! The vinaigrette also tastes good on grilled chicken or lamb. Happy Memorial Day, friends!

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 extra virgin olive oil 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
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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 1/4 cup of the vinaigrette then add the rest of ingredients, except the pecans. Top with another 1/4 cup of vinaigrette (or to taste) then gently toss, making sure everything gets a little coating of the dressing. Serve the salad, and sprinkle the the toasted pecans.

Watermelon, Cucumber, Tomato and Feta Salad

Source: http://dragonskitchen.blogspot.com

You're probably wondering why I haven't posted any new recipes, well, blame it on my pregnancy. I'm now almost 36 weeks pregnant and the size of Shamu the whale. My back aches, I'm constantly hot and sweaty, and I haven't seen my toes since July. My cravings are also always changing; one day I'm craving mango sorbet and slices of American cheese, and the next day all I want are black beans and rice. One craving that has not changed, though, is my desire for watermelon. I can't get enough of it and I found this delish recipe from a Canuck foodie. In the original recipe "kumatoes" are used. I have to admit I have no idea what they are. But regular Roma tomatoes or even cherry tomatoes work well with this refreshing dish.

INGREDIENTS (serves 4 to 6)

• 1 English cucumber
• 2 Roma tomatoes (or about 8 Cherry tomatoes)
• 1 seedless watermelon wedge, 5 inches wide
• 1 tablespoon white wine vinegar
• 1 garlic clove, minced
• 3 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 2 tablespoons lemon juice
• 2 tablespoons mint leaves, shredded
• 2 tablespoons basil leaves, shredded
• 1/2 cup crumbled feta

DIRECTIONS

There is no need to seed or peel the cumbers. Slice cucumber lengthwise then again lengthwise. Finally cut crosswise into chunks, about 1 inch in size. Cut the tomatoes into quarters then cut them in half (if using Cherry tomatoes, only cut them in half). Cut watermelon into the same size chunks as the cucumbers. Place the cucumbers, tomatoes and watermelon into a large bowl and toss gently.

Whisk together vinegar, garlic, olive oil, salt, pepper and lemon juice. Drizzle the dressing over the salad. Add the mint, basil and feta. Toss gently to combine. Serve at room temperature.

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.