Enjoy this refreshing treat with some iced tea on a warm, sunny day outdoors.
Cucumber Melon Salata
Makes 24 servings
1/2 cup balsamic vinegar1 large English cucumber1 (2-pound) seedless watermelon1/4 cup ricotta salata, broken into chunks1 teaspoon salt1 teaspoon freshly ground black pepperGarnish: fresh basil
1. In a small saucepan over low heat, simmer the balsamic vinegar until thick, about 10 minutes. 2. Using a channel knife, score the cucumber; cut into 1/4-inch slices. Cut watermelon into 1/2-inch slices. Using a 1 1/2-inch cutter, cut watermelon into rounds.3. Layer watermelon rounds over cucumber slices. Drizzle a small amount of the balsamic reduction over watermelon, and top with a second slice of cucumber. Add a chunk of ricotta salata on top, and season lightly with salt and pepper. Garnish with fresh basil, if desired. Chill until ready to serve.
Cucumber Melon Salata
Makes 24 servings
1/2 cup balsamic vinegar1 large English cucumber1 (2-pound) seedless watermelon1/4 cup ricotta salata, broken into chunks1 teaspoon salt1 teaspoon freshly ground black pepperGarnish: fresh basil
1. In a small saucepan over low heat, simmer the balsamic vinegar until thick, about 10 minutes. 2. Using a channel knife, score the cucumber; cut into 1/4-inch slices. Cut watermelon into 1/2-inch slices. Using a 1 1/2-inch cutter, cut watermelon into rounds.3. Layer watermelon rounds over cucumber slices. Drizzle a small amount of the balsamic reduction over watermelon, and top with a second slice of cucumber. Add a chunk of ricotta salata on top, and season lightly with salt and pepper. Garnish with fresh basil, if desired. Chill until ready to serve.
From Teatime magazine
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