Lemongrass-Mint Watermelon Salad

Needed for this recipe:

Sunshine Coast Olive Oil Co. Thai Lemongrass Mint White Balsamic

 

Ingredients:

¼ cup Sunshine Coast Olive Oil Co. Thai Lemongrass Mint White Balsamic

6 cups cubed seedless watermelon (1 inch) (refrigerate first if you want your salad cold)

4 ounces crumbled feta cheese or chevre goat cheese.

1 seedless cucumber, quartered then sliced.

¼ cup mint leaves, scissored

 

Method:

Place Thai Lemongrass-Mint Balsamic Vinegar in a small saucepan. Heat to a temperature that will encourage the balsamic to steam, but not to bubble at all. Cook for 5-10 minutes or until vinegar is reduced by about a third.  Remove from heat and cool completely.

In a large serving bowl combine watermelon cubes, cucumber and mint.  Drizzle with vinegar reduction. Top with cheese and lightly toss. Serve immediately.

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