Recipe courtesy of Matt Gordon and Chuck Hughes
15 min
15 min
4 servings
15 min
15 min
4 servings


Pomegranate Vinaigrette:
  • 1/4 cup lemon juice and lime juice
  • 1/4 cup pomegranate molasses 
  • 1/4 cup sherry vinegar 
  • 1/8 cup honey 
  • 1 tablespoon Dijon mustard 
  • 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) 


Watch how to make this recipe.

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. It has not been tested for home use.


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