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Grilled Watermelon and Feta Salad with Pomegranate Vinaigrette

  • SERVES: 1-2 people
  • PREP: 20 minutes
  • TOTAL TIME: 30 minutes

Like a Greek salad, but better.

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

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