Mother’s Day Feature: Watermelon and Feta Salad
Chilled Watermelon Salad
4 oz Watermelon, cubed
2 oz Feta cheese, sliced
Drizzle of Olive oil
3 Strawberries, halved
¼ tsp sugar
Drizzle of Balsamic glaze –See Recipe Below
2 Tbls Pistachio Pesto –See Recipe Below
Arrange cubed watermelon plate and sprinkle with sea salt, and sliced feta on plate. Combine strawberries and sugar in bowl and mix. Place on plate. Spoon 2 Tbls pistachio pesto onto plate. Drizzle with olive oil and balsamic glaze.
16 oz balsamic vinegar
1 cup brown sugar
Heat balsamic in saucepan until reduced by ½. Add brown
sugar and whisk until dissolved.
Reduce by an additional 25%
2 cups fresh basil
1 cup pistachios
8 oz fresh Parmesan Reggiano, chopped into pieces
Salt and pepper to taste
Combine all ingredients except olive oil into food processor and pulse. Stream olive oil into food
processor until pesto is thick enough to sit up on a spoon. If it gets too thin, add more parmesan and basil.