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Watermelon Vinegrette
This recipe is kosher for Passover.
Watermelon Vinegrette Eileen Goltz | Pareve

Makes approximately 2 cups

4 cups fresh watermelon, chopped and drained
1/4 cup red onion, diced small
2 tablespoon honey
1/4 cup white wine vinegar
3/4 cup oil
2 Tablespoon fresh basil chopped
1 Tablespoon fresh parsley, chopped
salt and pepper to taste


Combine all ingredients in blender or food processor and blend for approximately 30 seconds. Drizzle over mixed salad greens and garnish with sliced watermelon. Makes approximately 2 cups.