WATERMELON WITH BALSAMIC VINEGAR RECIPES
WATERMELON-BASIL SALAD RECIPE | COOKING LIGHT
White balsamic vinegar is best in this refreshing salad as it adds acid without overpowering the sweetness of the watermelon. You can also substitute unseasoned rice vinegar or even fresh lime juice, adding a touch of honey if needed. Fresh torn mint will work in place of the basil.
Provided by Paige Grandjean
Yield Serves 4 (serving size: about 2/3 cup)
Number Of Ingredients 7
Steps:
- Combine watermelon, cucumber, vinegar, oil, and salt in a medium bowl; toss gently to coat. Sprinkle with basil and pepper.
Nutrition Facts : Calories 46, CarbohydrateContent 8 g, CholesterolContent 0.0 mg, FatContent 1.9 g, FiberContent 0.0 g, ProteinContent 1 g, SaturatedFatContent 0.3 g, SodiumContent 122 mg, SugarContent 6 g
WATERMELON, FETA AND MINT SALAD WITH BALSAMIC VINAGRETTE ...
Make and share this Watermelon, Feta and Mint Salad With Balsamic Vinagrette recipe from Food.com.
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 8 cups, 8 serving(s)
Number Of Ingredients 6
Steps:
- Cut watermelon in half and remove watermelon from rind; the easiest way to do this is with a melon baller. Place melon balls into a large mixing bowl. Save the rind to use as the salad bowls for a pretty presentation, scraping out to the same depth all over and cutting a small slice from the bottoms of the outside rinds so that each half will sit evenly on a table.
- Crumble feta cheese over the watermelon, chiffonade the mint (roll leaves into a cigar and slice thinly across the 'cigar' to get ribbons of mint) and sprinkle over watermelon. Grind pepper to taste over all.
- To make the dressing, blend or shake the olive oil and vinegar in a jar until emulsified. Pour over watermelon and toss gently. Chill for 30 minutes, spoon carefully into reserved watermelon rind 'bowls' and serve.
Nutrition Facts : Calories 279.1, FatContent 10.9, SaturatedFatContent 3.3, CholesterolContent 13.4, SodiumContent 178.6, CarbohydrateContent 45.2, FiberContent 3, SugarContent 36.5, ProteinContent 6
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Here is a little more about the oil and vinegar used in this recipe:
Koroneiki Olive Oil: Koroneiki is a Greek olive that is small in size but high in levels of poly-phenols, the natural antioxidants found in plants that may reduce the risk of heart disease and cancer. This olive oil is very robust and a great staple olive oil for any cook’s kitchen.
Aged Balsamic Vinegar: It is aged 18 years in chestnut, oak, mulberry cherry and ash barrels. It is very rich and dense
Uses: The applications are endless for this vinegar. Excellent for salad dressings, marinades, glazes, pan sauces, soups, pickling, grilling, over ice cream, cheese, and fresh fruit.
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