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With watermelon going out of the season, this is a great time to take advantage of a great salad before saying goodbye to the tastes of summer. It will be a real treat in the fall with the burst of flavors from the watermelon, feta cheese, and a vinaigrette that includes currant jelly make this the perfect side dish for any meat entrée. It can also be enjoyed for lunch or alone as a light dinner. Enjoy this dish now, courtesy of the Camellia Inn Bed & Breakfast located in Healdsburg, California, which located near the popular California wine country.

Mediterranean Watermelon Salad with Vinaigrette

2014-11-10 06:03:22

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Ingredients

1. 6 cups torn mixed salad greens
2. 2 handfuls of fresh cilantro or parsley, leaves picked
3. 3 cups cubed, seeded watermelon
4. 1/2 cup sliced purple onion
5. 1/3 cup crumbled feta cheese
6. 6 pitted kalamata olives
7. 3/4 cup watermelon vinaigrette
8. Freshly cracked black pepper

WATERMELON VINAIGRETTE

1. 2 tablespoons currant jelly
2. 1/4 cup pureed watermelon (in blender, process chunks of seeded watermelon until pureed)
3. 2 tablespoons white wine vinegar
4. 1/4 teaspoon garlic pepper
5. 1/8 teaspoon salt
6. 1 teaspoon olive oil

Instructions

1. In a small saucepan, heat the jelly until just melted; cool
2. Add the remaining ingredients and stir until well blended
3. Store in the refrigerator
4. In a large bowl, mix all the ingredients except the vinaigrette and pepper
5. Just before serving, toss the salad mixture with the vinaigrette
6. Garnish with freshly cracked black pepper

Notes

1. By Camellia Inn Bed & Breakfast

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