Watermelon and California Feta Salad
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Credit: Recipe courtesy of the California Milk Advisory Board
The National Culinary Review, November/December 2015
¼ cup olive oil
2 T. fresh mint leaves, julienned (finely sliced)
4 t. champagne vinegar
½ small (about 6 lbs.) chilled watermelon, preferably seedless
¾ cup each red and green seedless grapes, halved
1 cup crumbled California feta cheese
¼ cup pine nuts, toasted
Mint sprig, for garnish
In large bowl, whisk together olive oil, mint leaves and vinegar; set aside. With sharp knife, cut around edge of watermelon to within ½ inch of rind; cut deep cross through flesh, leaving rind intact. Scoop out each watermelon quadrant; cut flesh into ¾-inch cubes. Place in bowl with vinaigrette, grapes and feta cheese; toss gently. Spoon watermelon mixture into shell; sprinkle with pine nuts. Garnish with mint sprig.
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