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Saturday, June 23, 2012

Saturday Beefcake: Watermelon for Lunch


Watermelon Salad Recipe

This watermelon salad recipe is cool and refreshing, combining fresh mint and crumbled feta cheese in a simple balsamic vinaigrette. It's a perfect first course for a light, summer dinner.


½ medium watermelon
½ cup fresh mint leaves, chopped
¼ cup crumbled feta cheese
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 handful baby greens



1. Slice the watermelon and remove the rind, trimming away the pale flesh adjacent to the rind, leaving only the sweet, bright red flesh.
2. Cut the watermelon into large dice, or approximately ¾-inch cubes.
3. Arrange the watermelon cubes on chilled plates.
4. Sprinkle with crumbled feta, baby greens and mint leaves.
5. In a glass bowl, combine the olive oil and balsamic vinegar and whisk until combined.
6. Drizzle the salad with the vinaigrette and serve right away.

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