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Wild Watermelon Salad

Print and add the following recipe to your cookbook

Watermelon Salad
by Jesse Bluma

black oil cured olives
feta cheese
1 organic lemon
2 bunches of organic watercress 
olive oil
coarse sea salt

Cut up the watermelon into medium size discs, approximately 2 1/4" diameter, 1" height.  
Remove the olive pits and tear in half.
Roll the lemon, then squeeze the lemon into the bowl.
Add salt and olive oil to taste, then mix.
Add the cheese and mix.
Mix the olives, cheese, lemon, watercress, olive oil, and salt.
Plate the watermelon discs, topping with the cheese, olive, and watercress mixture.  
Serve and enjoy!

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