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
Jane Austen Society of North America - New Jersey Region 