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Can’t hop a plane to Mikonos? Make a Greek salad instead. Our extra summery version combines the best of the traditional ingredients (feta, cukes, tomato, red onion) with the brilliant addition of grilled watermelon to give it a touch of sweetness. Then, the tangy watermelon-pomegranate vinaigrette gives it a bright, zingy finish to pair with a Grecian feast, or to jazz up the usual burgers and dogs.
For the salad:
1 small watermelon, halved and cut into 2-inch slices
4 tablespoons honey
2 tablespoons extra virgin olive oil
Juice and zest of 1 lime
5 oz feta, loosely crumbled
½ small red onion, halved, sliced thin, soaked in ice water for 5 minutes and drained
4 small Persian cucumbers, cut in ½ inch coins
½ cup yellow grape tomatoes, halved
2 to 3 tablespoons hand-torn basil leaves
4 tablespoons shelled pistachios, toasted lightly, roughly chopped
2 cups baby salad mix or baby arugula
1 tablespoon extra virgin olive oil
Pinch of salt to taste
For the vinaigrette:
2 cups watermelon
2 tablespoons honey
2 tablespoons apple cider vinegar
1 tablespoon pomegranate molasses
1 tablespoon Dijon mustard
½ cup extra virgin olive oil
Pinch of salt to taste
Meet me at the Greek.
The easiest, most delicious fish dinner around.
Cheesy, salty, creamy.
