I had this
incredible salad for Happy Hour one evening at one of my favorite restaurants,
DaVinci. When the server described it to
my friend and me – it sounded intriguing – but like a very unusual combination
of ingredients. We decided to order it,
and we weren’t disappointed. While the
combination is unusual, the taste is heavenly.
The sweet watermelon coupled with the salty bites of Kalamata olives and
sheep’s milk feta cheese is unexpectedly delicious. I didn’t really measure anything when I made
this tonight… you could make this for one person – four – or more. It’s super easy and quick to make and it’s
sure to impress your guests. Enjoy!
Ingredients:
Seedless
Watermelon, cut into 1” chunks
Crumbled
Sheep’s Milk Feta Cheese (or you could use regular Feta if you can’t find
sheep’s milk)
Kalamata
Olives, halved
Fresh Basil,
cut in chiffonade style
Toasted
chopped hazelnuts
Balsamic
Vinegar – heated and reduced to a syrup; allow to cool
Directions:
Cut
watermelon and arrange on serving plate/platter.
Crumble the
feta cheese over the watermelon; scatter the Kalamata olive halves over that.
Sprinkle the
basil and hazelnuts over the salad.
Drizzle the
reduced balsamic vinegar over the salad.
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