Skip to content

Cool down with this refreshing savory-sweet salad. Serve with a light California Rosé or sparkling wine.



  • 1/2 large red watermelon, sliced into half moons 1-inch (2.5 cm) thick
  • extra virgin olive oil, to brush on watermelon
  • salt
  • 4 tablespoons (60 ml) balsamic vinegar
  • 1 teaspoon (5 ml) ground black pepper
  • 2 tablespoons (30 ml) sugar
  • 1/4 teaspoon (1.25 ml) salt
  • 2 tablespoons (30 ml) extra virgin olive oil
  • 6 cups (150 g) mixed salad greens
  • 1 cup (140 g) pitted, salt-brined black and/or green olives

Serves eight


  • Preheat the grill.
  • Brush each side of the watermelon slices with olive oil and sprinkle each side with a pinch of salt.
  • Grill each side over high heat for 5 minutes.
  • Let cool.
  • Meanwhile, make the vinaigrette: whisk the vinegar,  pepper, sugar and salt in a small bowl. Gradually whisk in the olive oil.
  • To serve, remove and discard the watermelon rind. Cut the melon into 1-inch (2.5 cm) cubes and place in a large bowl.
  • Add the salad greens and olives.
  • Drizzle with desired amount of vinaigrette and toss lightly.

Share this

Share on FacebookShare on PinterestShare on TwitterEmail ThisPrint This