Watermelon Salad from Seven Barrels

Share Button
Summer in the North Country is a marvelous thing, but even here it does get hot. And there’s truly no better food on a summer afternoon than watermelon… unless it is watermelon and cucumber, with some ripe tomatoes warm from the garden, a crumble of goat cheese, a few sprigs of fresh basil…
This delightful salad recipe is brought to you from the good folks at Seven Barrels, purveyors of olive oils and aged Italian balsamics and one of the fabulous Specialty Foods Exhibitors at the Southern Vermont Art and Craft Festival, starting this Friday (July 31) and happening all weekend at Camelot Village in beautiful Bennington, VT!
 
WATERMELON SALAD
1/2 seedless watermelon, cubed
2 ripe red tomatoes, cubed
1 English cucumber, cubed
4 oz goat cheese, crumbled
2 Tbsp basil, chopped
1/2 c arugula, chopped
salt and pepper to taste
For dressing
1/4 c Prickly Pear Balsamic Vinegar
1 Tbsp Lime Olive Oil
1 Tbsp Basil Olive Oil
In a small bowl, jar, or container, mix the vinegar and oils for the dressing – whisk (or shake, if using a lidded jar or container) well and set aside.
Cube, crumble, and chop salad ingredients and add to a large serving bowl. Lightly toss to mix. Drizzle dressing over the top and gently toss again to coat. Serve immediately and enjoy!

7barrels watermelon salad_1

Leave a Reply

Your email address will not be published. Required fields are marked *