Watermelon Salad with Pomegranate Vinaigrette

Recipe courtesy Urban Solace
Show: Chuck's Eat the Street Episode: Simply Delicious San Diego
TOTAL TIME: 15 min
Prep: 15 min
Inactive Prep: --
Cook: --
 
YIELD: 4 servings
LEVEL: Easy

ingredients

POMEGRANATE VINAIGRETTE:
  • 1 tablespoon minced shallots
  • 2 teaspoons ground toasted coriander
  • 2 teaspoons kosher salt
  • 1 pinch ground black pepper
  • 2 cups vegetable oil
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)
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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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