Grilled potato and watermelon salad

By Jason Skrobar
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Food expert Jason Skrobar is taking everyone’s favourite summertime fruit—the watermelon—to the next level with this out-of-the-box dish.

SERVES
2
TOTAL TIME

Ingredients

  • 3 cups baby potatoes, grilled, cooled and cut in half
  • 3 cups watermelon, cubed
  • 1 cup cherry tomatoes, cut in half
  • 1/2 red onion, thinly sliced
  • 1 cup feta cheese, crumbled
  • 1/4 cup mint, roughly chopped

For the dressing:

  • 3 tablespoons sherry vinegar
  • 1/2 lemon, juiced
  • 1 teaspoon Dijon mustard
  • 1/2 cup extra virgin olive oil
  • Salt and pepper to taste

Directions

  1. Combine all salad ingredients in a large bowl and toss well. Make dressing by adding all ingredients to a mason jar, cover with lid and shake until well combined. Season with salt and pepper. Pour dressing over salad, toss and serve.

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