10
4-6
Ingredients
- 3 cups watermelon, cubed
- 2 cups cucumber, sliced
- 2 cups cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh basil leaves, torn
- 1/4 cup crumbled feta cheese (optional)
- 3 tablespoons Arlotta fig balsamic vinegar
- 2 tablespoons Arlotta extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions:
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Prepare the Ingredients:
- Cube the watermelon into bite-sized pieces.
- Slice the cucumber into thin rounds.
- Halve the cherry tomatoes.
- Thinly slice the red onion.
- Tear the fresh basil leaves.
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Combine the Ingredients:
- In a large salad bowl, combine the watermelon, cucumber, cherry tomatoes, red onion, and basil leaves.
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Dress the Salad:
- In a small bowl, whisk together the Arlotta fig balsamic vinegar and extra-virgin olive oil. Add the kosher salt and freshly ground black pepper, and mix well.
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Toss the Salad:
- Pour the dressing over the salad ingredients in the large bowl. Gently toss to ensure everything is evenly coated.
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Add the Cheese:
- If using, sprinkle the crumbled feta cheese over the top of the salad.
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Serve:
- Serve the salad immediately for the freshest taste, or refrigerate for up to an hour before serving to allow the flavors to meld.
