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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

Ingredients

Salad:

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

Watermelon Vinaigrette:

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

Preparation

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

*Recipe courtesy of BNBFinder.com. Image courtesy of Camellia Inn.*

Courtesy of BnBFinder.com, this unique pairing of watermelon, cilantro, feta cheese, olives, and purple onion just tickles the senses!

Mediterranean Watermelon Salad with Watermelon Vinaigrette

Salad Ingredients

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

Watermelon Vinaigrette Ingredients

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

Preparation

In a small saucepan, heat the jelly until just melted; cool. Add the remaining ingredients and stir until well blended. Store in the refrigerator. Shake well before using. Makes 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. Garnish with freshly cracked black pepper. Makes 6 servings

Adapted from a recipe by Chef Emeril Lagasse, this is a wonderful cool salad for summer days. Great for a picnic side dish or a main dish on a warm day, and tastes fabulous served with fresh, warm, buttered French bread.

*Recipe and image courtesy of www.bnbfinder.com/camelliainn*