Watermelon, Mixed Greens, Mint, Basil, Feta, Kalamata Olives, Balsamic Glaze
Nothing says summer more than Watermelon salad when it is in season! I put a spin on it to play with salt, acid & fat to complete this #milehighdish. Its fresh, juicy and provides a fantastic texture as the centerpiece of a cool summer starter. I started the creative process with greens, basil and mint from the garden and rounded out the salad with black kalamata olives and feta mixed with basil oil.
Salty: kosher salt, black Kalamata olives
Sweet: watermelon, balsamic glaze
Fat: olive oil, feta cheese
Acid: champagne vinegar
Greens: arugula, kale, mint, basil
I like to plate in 3s, starting with basil oil and placing cubed watermelon in segments of 3s across the plate, leaving room for the leafy greens in the middle.
Next I topped the watermelon bunches with a mixture of feta, chopped olives and olive oil, then topped with chopped mint, basil and placed the dressed greens in the middle. I finished with more whole basil, mint and balsamic drizzle. Last but never least, don't forget salt and pepper to finish!