Watermelon Salad with Pomegranate Vinaigrette

Reflections of a Recipe Collector

I’m a person that believes a ripe watermelon may be a perfect food that doesn’t need to be tampered with. And I’ve been happily eating watermelon in its natural state for many years. So I’m not sure why I was tempted by this recipe, but I am sure glad I did! This beautiful watermelon salad was delicious and certainly the star of dinner this evening.

Watermelon Salad with Pomegranate Vinaigrette

Recipe courtesy Urban Solace Show: Chuck’s Eat the Street Episode: Simply Delicious San Diego

Watermelon Salad



  • 1/4 cup lemon juice and lime juice
  • 1/4 cup pomegranate molasses
  • 1/4 cup sherry vinegar
  • 1/8 cup honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced shallots
  • 2 teaspoons ground toasted coriander
  • 2 teaspoons kosher salt
  • 1 pinch ground black pepper
  • 2 cups vegetable oil


  • 6 ounces seedless watermelon, cubed
  • 2 ounces English cucumber, peeled, seeded and diced
  • 2 ounces sweet 100 tomato halves – whatever’s hitting – cherry, heirloom
  • 1 ounce feta cheese
  • 4 fresh basil leaves, torn into penny-size pieces
  • 4 fresh mint leaves, torn into penny-size pieces
  • 1/2 ounce arugula
  • 1/2 ounce toasted pine nuts
  • 1/2 ounce plumped currants (currants soaked in hot water for 5 minutes and drained)


For the pomegranate vinaigrette:

1. Place the citrus juice, pomegranate molasses, vinegar, honey, mustard, shallots, coriander, salt and pepper in a container.

2. Emulsify, adding the oil slowly. Taste for seasoning.

For the watermelon salad:

1. Combine the watermelon, cucumber, tomatoes, feta, basil and mint.

2. Add the arugula and pine nuts.

3. Plate and top with the currants and 3 ounces of the pomegranate vinaigrette.  

Cook’s Notes: I am sometimes intimidated by restaurant recipes because not all ingredients are easily available, and this was no exception. I had to come up with a substitute for pomegranate molasses, which was created by using a small bottle of pomegranate juice and ¼ C of peach preserves that I cooked down on the stove. I was trying to achieve the consistency of molasses, but didn’t quite get there. It added an approximation of flavor and sweetness that I think the original ingredient would have provided to the dressing. If you make some version of this beautiful salad, be warned that the dressing makes a lot and it tastes so much better if made the day before you are using it. So you can get creative about using up the extra dressing, or watermelon salads for the rest of the summer! Not a bad way to go!  



    • Shari Hiller says

      Matt!!! We are so excited that you posted here! Sharlee loves trying new recipes and yours looked so fantastic. She actually had a photo of her own but we lost it and used yours. I hope the credit is correct. Let us know if you want us to change anything! Also give us a holler if you want to post any recipes here, we’d be happy to add links back to you!

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