Melon Basil And Feta Salad With Balsamic Red Wine Reduction Food

WATERMELON SALAD WITH FETA AND BASIL

Steps:

• In a large bowl, combine watermelon, lime juice, and half the basil; season with salt and pepper. Toss to combine. Divide among four plates; scatter cheese and remaining basil on top.

MELON, BASIL, AND FETA SALAD WITH BALSAMIC-RED WINE REDUCTION RECIPE

Steps:

• To make the balsamic reduction, put the balsamic, Marsala and red wine in a heavy-based saucepan over medium-low heat. Cook until reduced by two-thirds and thickened to the consistency of honey (this will take 2 to 3 hours). Remove from the heat and set aside.
• Put the pistachios and almonds in a small frying pan over medium heat. Cook for 5 minutes, stirring continuously, until lightly brown. Transfer the nuts to a large bowl and allow to cool.
• Put the lime zest and juice in a small bowl and add the olive oil. Whisk well using a fork or whisk.
• Put the tomatoes, cantaloupe, and watermelon in a large bowl. Pour over the lime vinaigrette and toss lightly.
• Arrange the prosciutto or smoked fish (if using) over the top, crumble over the feta, and drizzle with the balsamic reduction. Season with sea salt and freshly ground black pepper and garnish with the toasted nuts and basil leaves.

TOMATO, BASIL, AND FETA SALAD

Steps:

• In a large bowl, toss together the tomatoes, cucumber, green onions, basil, olive oil, balsamic vinegar, and feta cheese. Season with salt and pepper.

BALSAMIC MELON SALAD

Steps:

• In a large bowl, toss together all ingredients except basil. Place in serving bowl and garnish with basil.
• Serve chilled or at room temperature.

FENNEL, WATERMELON AND FETA SALAD W/ SWEET BALSAMIC VINAIGRETTE

Steps:

• Place all ingredients in a medium sized bowl and hand toss.
• Divide amongst four to six plates.
• The salad is delicious served alone or topped with thinly shredded Prosciutto.

WATERMELON, FETA AND MINT SALAD WITH BALSAMIC VINAGRETTE

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.