Inner Chef

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Watermelon Summer Salad

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I could have sworn that I posted this awhile back; but I was mistaken. This salad is my favorite salad for summer! It’s crisp, clean, sweet and tangy!

WATERMELON SUMMER SALAD

4 cups Watermelon, seedless; diced

½ Red Onion, sliced

2 tomatoes, diced (grape tomatoes can be used in cut in half)

1 tsp. Fresh Chives, cut small

5 Fresh Basil leaves, sliced (roll them up, one at a time and slice thin)

¼ cup Sherry Vinegar

1 Tbsp. Sugar

2 Tbsp. Extra-Virgin Olive Oil (must be Extra-Virgin)

1 Handful of Arugula (per plate)

1 Handful of Baby spinach, rough chopped (per plate)

1.   Combine the sherry, olive oil, and sugar in a large bowl and whisk until the sugar is dissolved.

2.   Add all of the salad ingredients and gently toss together. Let it marinate for 5-10 minutes and divide among 4 cold plates or cold bowls.

 

Cabernet & Balsamic Reduction

½ cup Red Wine

½ cup Balsamic Vinegar

¼ cup Sugar

1. Reduce in a small pot until syrup consistency, let cool to room temperature.

2. Drizzle the Balsamic Reduction over the top of the salad.

 

(I usually toss the reduction with the entire salad before service.)

summer salad2

 

 

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