This made a TON - but it was super easy summer treat!! We made this with Corn on the Cob - with Cilantro Lime Butter and Grilled Portobello Bell Pepper Goat Cheese Sandwiches - and they went really well together. The mint leaves are super strong - but the amount listed below is the perfect amount!! Little trick to know if you are getting a "good" watermelon - per my uncle Phil - knock on it....the deeper the pitch - the more ripe it is. Miss Danielle picked the perfect one :)
OBB Cookbook
Ingredients:
6 cups cubed (1/2″ cubes) watermelon
1 cup minced cilantro
1/2 cup thinly sliced red onions (about 1/2 of a small red onion)
6 cups cubed (1/2″ cubes) watermelon
1 cup minced cilantro
1/2 cup thinly sliced red onions (about 1/2 of a small red onion)
1/4 cup thinly sliced fresh basil leaves, plus more for garnish
3 tablespoons thinly sliced fresh mint leaves, plus more for garnish
Juice of 2 limes (3-4 Tbsp.)
4-oz. package of Athenos crumbled feta cheese, divided
1/2 heaping teaspoon Kosher salt
3 tablespoons thinly sliced fresh mint leaves, plus more for garnish
Juice of 2 limes (3-4 Tbsp.)
4-oz. package of Athenos crumbled feta cheese, divided
1/2 heaping teaspoon Kosher salt
Gently combine the ingredients (reserve 1/4 c. of feta). Sprinkle with reserved feta, garnish with basil and mint leaves, and lightly sprinkle with additional salt. Serve immediately.
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