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)
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
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.
