Looking for a summer salad? Try this using locally grown watermelon.
Ingredients
- 1/2 large chilled seedless watermelon cut into 1 inch cubes
- 10-12 Kalamata olives quartered
- 10-12 fresh basil leaves chiffonade
- 5-6 minced fresh mint leaves
- 1/4 cup toasted almonds slivered
- 1/4 cup Delicate Extra Virgin Olive Oil
- 1/8 cup Traditional Style Balsamic Reduction
- 1/2 cup crumbled feta cheese
- sea salt to taste
Instructions
- Gently toss all ingredients in a large bowl. Serve on chilled plates.
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