Published in September 2024 in / Greet HWY 68 Loop Magazine
Many of us have had a watermelon salad dished out from a large bowl that is all mixed together, which is a fabulous way to serve when serving a large crowd . Thinking out of the box I thought why not elevate this bight, light watermelon salad by personalizing with cut outs of the melon and serving individually. I think even if you have 4 or 30 guests it's beautiful and doable. Enjoy!
Ingredients: Measurements vary depending headcount so eyeball and be creative
Fresh Watermelon
Fresh Mint, Chiffonade
Fresh Black Cracked Pepper
1/2 cup Balsamic Vinegar, reduced, makes enough drizzle for 6-8 servings
Crumbled Feta Cheese
Directions:
Line up plates, However many your planning to serve.
In a small pot on medium heat add your balsamic vinegar to reduce, stirring frequently, takes approx. 15 -20 minutes to thicken, set aside.
Pick out your cookie cutters. Cut the Watermelon one inch thick. Lay flat on a cutting board and make your cutouts, Place on each plate as you go along so you can visualize your plating creation.
Keeping some mint leaves whole to garnish plates, top watermelon with your mint that has been chiffonade.
To chiffonade; roll mint together and slice them thinly into strips or ribbons, I have also cut them to do this with sheers.
Garnish watermelon lightly with your chiffonade mint
Sprinkle your crumbled Feta cheese on each plate of watermelon & add fresh cracked black pepper.
Last drizzle with your reduced balsamic, serve and enjoy!
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