BY CHEF SOURAV BASU,
THE GRAND, ASANSOL
SERVING SIZE : 2 PEOPLE
INGREDIENTS :
3 cups diced (about 1 inch thick) watermelon
1/4 cup feta cheese, cubed
1/4 cup mint leaves, chopped
1 small onion, minced
2 tablespoon balsamic or red wine vinegar
2 tablespoon olive oil
Salt and pepper to taste
METHOD :
In a small bowl, toss together the watermelon, feta, mint leaves, and onion.
Make the dressing by whisking together the vinegar and oil. Season to taste.
Pour the dressing over the watermelon salad and toss. Serve immediately.
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