Inspired by goodies found in the garden, this refreshing Mediterranean Watermelon Salad with Watermelon Vinaigrette comes to Tiny Green Mom courtesy of the Camellia Inn.
Mediterranean Watermelon Salad with Watermelon Vinaigrette
6 cups torn mixed salad greens
2 handfuls of fresh cilantro or parsley, leaves picked
3 cups cubed, seeded watermelon
1/2 cup sliced purple onion
1/3 cup crumbled feta cheese
6 pitted kalamata olives
3/4 cup watermelon vinaigrette
Freshly cracked black pepper
2 tablespoons currant jelly
1/4 cup pureed watermelon (in blender, process chunks of seeded watermelon until pureed)
2 tablespoons white wine vinegar
1/4 teaspoon garlic pepper
1/8 teaspoon salt
1 teaspoon olive oil
In a small saucepan, heat the jelly until just melted; cool. Add the remaining ingredients and stir until well blended and store in the refrigerator. Shake well before using, this should make 1/2 cup of dressing.
In a large bowl, mix all the ingredients except the vinaigrette and pepper. Just before serving, toss the salad mixture with the vinaigrette and top withcracked black pepper.
This is a wonderful cool salad for summer days, great for a picnic side dish or a main dish on a warm day. We like to serve it with fresh warm buttered French bread.
Makes 6 servings