Ingredients for Vinaigrette:
1/4 c. Watermelon White Balsamic
1/4 c. Mild or Med. EVOO
1 tsp. Gravelbourg Gourmet French Mustard
1/4 tsp. dried oregano
pinch of crushed red pepper flakes
salt and pepper to taste
Ingredients for Salad:
1 c. watermelon, diced
1 c. cantaloupe, diced
1 c. honeydew, diced
1 c. cucumber, sliced
1/4 c. kalamata olives, drained
1/4 c. red onion, peeled and sliced
2 Tbsp. pepperoncini, chopped
feta cheese, cut into wedges
fresh oregano leaves for garnish
Combine the vinaigrette ingredients in a bowl and whisk well to combine. Refrigerate until ready to use.
Place watermelon, cantaloupe, honeydew, cucumbers, olives, red onions and pepperoncini in a large bowl. Add half of the vinaigrette to the bowl and toss to coat.
Transfer the salad to a serving platter and top with feta and fresh herbs. Serve with the remaining vinaigrette on the side. We recommend serving with some toasted pita on the side for dipping and dunking.
