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Watermelon-cucumber salad & balsamic vinaigrette

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Chef Coby Smith

Arkansas Heart Hospital

Watermelon-Cucumber Salad

  • 1 Medium Watermelon Cubed 1 inch
  • 4 English Cucumbers Sliced
  • 1 Pint Cherry/Grape Tomato cut in Half
  • 1 Yellow Bell Pepper Sliced
  • 1-2 Cups Feta Cheese Crumbled
  • 1-2 Bunches Fresh Basil Leaves Fresh Chiffonade
  • 1 Red Onion Sliced
  • 2-3 Garlic Clove Crushed and Diced

Combine all Ingredients in Bowl

Balsamic Vinaigrette

  • 1 cup Balsamic Vinegar
  • 3 cups Extra Virgin Olive Oil
  • 1 Shallot Diced
  • 2 Garlic Clove Crushed and Diced
  • 2 TB Dijon Mustard
  • 2 TB Mayo

Combine all ingredients into sealed mason jar and shake vigorously until fully emulsified. Approximately 2 minutes.

Add desired amount of dressing to bowl, toss and serve. Any dressing left over can be stored in the refrigerator for 2-3 weeks

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