Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Sunday, May 22, 2016

Mediterranean Watermelon Salad

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!


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


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.

Serve and enjoy!

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