Watermelon and California Feta Salad
Watermelon salad with feta, grapes and mint vinaigrette. Fresh summer side.
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Cooking tools:
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 1/4 cup olive oil
- 2 tablespoons fresh mint leaves julienned (finely sliced)
- 4 teaspoons champagne vinegar
- 1/2 small chilled watermelon, preferably seedless (about 6 pounds)
- 3/4 cup each red and green seedless grapes, halved
- 1 cup crumbled California Feta cheese (about 5 ounces)
- 1/4 cup pine nuts, toasted
- Mint sprig, for garnish
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