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Recipe courtesy of Matt Gordon and Chuck Hughes

Watermelon Salad with Pomegranate Vinaigrette

  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
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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) 


  1. 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.
  2. 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.