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.