Recipe
August 7, 2012
Watermelon, Feta & Mint Salad Recipe
Step 1: Process 1/2 cup (1/2 oz.) of the mint leaves and the sugar in a food processor until well blended. Add the chili, vinegar and lime juice and process again. With the motor running, drizzle in the olive oil. Transfer the vinaigrette to a bowl and season with a pinch each of salt and pepper.
Step 2: Place the watermelon and cheese into individual bowls and drizzle the vinaigrette on each. Garnish with the remaining mint leaves and serve right away.
See more recipes from Tasha de Serio and Jodi Liano.
Reprinted with permission from Tasha de Serio and Jodi Liano’s Cooking from the Farmers’ Market (2012 Weldon Owen).
Directions
Yield:
Step 1: Process 1/2 cup (1/2 oz.) of the mint leaves and the sugar in a food processor until well blended. Add the chili, vinegar and lime juice and process again. With the motor running, drizzle in the olive oil. Transfer the vinaigrette to a bowl and season with a pinch each of salt and pepper.
Step 2: Place the watermelon and cheese into individual bowls and drizzle the vinaigrette on each. Garnish with the remaining mint leaves and serve right away.
See more recipes from Tasha de Serio and Jodi Liano.
Reprinted with permission from Tasha de Serio and Jodi Liano’s Cooking from the Farmers’ Market (2012 Weldon Owen).
[img_assist|nid=2145401|title=|desc=|link=none|align=middle|width=225|height=265]Maren Caruso