Real California Recipes Cookbook
It’s time to roll up your sleeves and get down to business! Our recipe book is full of the latest and greatest as well as your classic favorites. And the best part? It’s only a click away.
Look for the seal.
◀ SEE ALL RECIPES
Watermelon and California Feta Salad
Recipes
Ingredients:
– 1/4 cup olive oil
– 2 tablespoons fresh mint leaves julienned (finely sliced)
– 4 teaspoons champagne vinegar
– 1/2 small chilled watermelon, preferably seedless (about 6 pounds)
– 3/4 cup each red and green seedless grapes, halved
– 1 cup crumbled California Feta cheese (about 5 ounces)
– 1/4 cup pine nuts, toasted
– Mint sprig, for garnish
Find & Buy
Directions:
1. In large bowl whisk together oil, mint leaves and vinegar; set aside.
2. With a sharp knife cut around edge of watermelon to within 1/2 inch of rind. Then cut a deep cross through the flesh, leaving rind intact and reserving for later use. Scoop out each quadrant of watermelon and cut flesh into 3/4-inch cubes.
3. Place in bowl with vinaigrette, watermelon flesh, grapes and feta; toss gently. Use watermelon shell for serving and if necessary, slice off a sliver of its bottom so it sits level. Spoon watermelon mixture into shell and sprinkle with nuts. Garnish with mint sprig. Serve immediately.
Yields 4 Servings
Now you're cookin'
Visit us on:
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.