Watermelon Cubes With Aged Balsamic Vinegar Food

WATERMELON TOMATO SALAD WITH BALSAMIC DRESSING

Steps:

• Place watermelon cubes, tomato, sweet onion, and green onion into a salad bowl. In a separate bowl, whisk together the balsamic vinegar, olive oil, and sweetener until the sweetener has dissolved. Pour the dressing over the salad, and lightly toss; sprinkle with salt and black pepper to taste.
• Refrigerate at least 30 minutes before serving.

WATERMELON CUBES WITH AGED BALSAMIC VINEGAR RECIPE:

Steps:

• Cut the watermelon flesh into 1 1/2-inch cubes.
• Use the small end of a melon-baller (or cut with knife into bite-size pieces) to remove a scoop of flesh from one side of the watermelon cubes, creating a small cavity for the juice.
• To serve, place a watermelon cube, cavity-side up, on each of 6 small plates and squeeze a little lime juice over them. Fill each cavity with balsamic vinegar. NOTE: I use a dropper to add the balsamic vinegar.
• Makes 6 servings.

WATERMELON WITH BALSAMIC AND FETA

Steps:

• In a small saucepan, whisk together the balsamic vinegar and sugar. Cook over medium heat until reduced by half and syrupy, about 4 minutes.
• Stack 2 pieces of watermelon on each plate and drizzle with the balsamic reduction. Sprinkle with feta cheese and mint and serve.

WATERMELON ICE CUBES

Steps:

• Cut watermelon into workable pieces. Remove the seeds and the rind. Puree the watermelon in a blender or food processor. Pour the puree into ice cube trays and freeze.

WATERMELON ICE CUBES

Steps:

• In a blender, puree the watermelon with the Simple Syrup and lime juice. Pour into a silicone ice cube tray and freeze about 8 hours.

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.