Mediterranean Watermelon Salad with Vinaigrette

Kathy Chlebecek, a member of Sacred Heart Parish in Wahkon for the past five years, shares this unique recipe for watermelon salad in the church’s centennial cookbook featured in FFF yesterday. The juice from the watermelon is a primary ingredient in the dressing.

“People often think there are tomatoes in the salad at first glance,” Kathy said, “and are surprised when they taste it, that it’s sweet. The feta cheese, onion and pepper add a layer of sharpness.” CJK

Mediterranean Watermelon Salad with Vinaigrette

(Kathy Chlebecek)

Vinaigrette

2 tbsp. currant jelly

1/4 cup watermelon, pureed

2 tbsp. white wine vinegar

1/4 tsp. garlic pepper*

1 tsp. vegetable oil

Salad

6 cups mixed salad greens, torn

3 cups watermelon, cubed and seeded

1/2 cup onion, sliced

1/3 cup feta cheese, crumbled

Freshly ground black pepper

In small saucepan, heat jelly just until melted; cool. Add remaining vinaigrette ingredients. Stir until blended. Refrigerate.

In large bowl mix all salad ingredients. Just before serving, shake vinaigrette well, toss salad mixture and drizzle with dressing. Top with freshly ground pepper to taste.

Yield: 8 servings

A note from Kathy: I consider it a great party salad — a hit whenever I’ve prepared it! I’ve made primarily it for potlucks and for bigger crowds after I found it in a magazine about 5 years ago.

A note from Carol: *Garlic pepper is a combination of ground black pepper and finely ground dried garlic. Look for it in the spice section at your grocery store.

Also on FFF: Nikki Rajala shared a Watermelon Tomato Salad recipe June 30, 2011.