Fresh watermelon – so plentiful this time of year! Combine it’s juicy flavor with fresh feta cheese, basil straight from the garden, and balsamic glaze, and you have a delicious summer salad! Kick it up a notch by grilling the watermelon first – it brings out the sweetness of the melon, adding a new depth of flavor!
How To Grill Watermelon:Brush both sides of sliced watermelon with olive oil and grill on high heat until grill marks show up on the melon slices:
Juicy Watermelon only gets better when grilled! Combine it with fresh feta, basil and balsamic to make a delicious summer-fresh salad!
Recipe type: Salad
6-7 watermelon slices, brushed with olive oil, then grilled.
Feta Cheese crumbles - approximately 3-5 ounces, depending on how much you like Feta!
Juice of ½ a lime
Fresh Basil, chopped (approx. 2-3 tablespoons
2 pinches of kosher salt
On pic ground black pepper, or more, to taste
Balsamic Glaze from drizzling!
Slice off the rind of the grilled watermelon and cut into cubes.
Add the lime, salt and pepper and toss.
Add the feta cheese and drizzle with balsamic glaze.
Serve Immediately (The watermelon will continue to release juice, so if you wait too long to serve, it will become soupy!)
Balsamic Glaze: You can quickly make a balsamic glaze by combining 1 cup balsamic vinegar with 1/4 cup brown sugar in a sauce pan. Heat over medium heat, stirring constantly until it boils. Reduce the heat and simmer until it reduces by half. Glaze is done when it coats the back of a spoon. Cool and store in air-tight container in the fridge.
I love guacamole, and my favorite is from the restaurant, Cantina Laredo. They make it table side for you and adjust the seasonings to fit your taste. Here is a pretty close version of their recipe – Many people don’t care for the taste of cilantro, so feel free to adjust this recipe based on your likes!
2 Haas avocado (review my tips in video above to find the perfectly ripe avocado)
1 plum tomato, chopped
1/4 cup of a small purple onion, chopped very fine
1/2 fresh jalapeno pepper (I use 1/4 or even less). If you don’t want to deal with chopping a jalepeno pepper, use canned, pre-chopped version – about 1/2 to one whole teaspoon.
2 T. fresh Lime juice (I recommend fresh lime juice over packaged lime juice. Some things are worth the work!)
1/4 teaspoon salt (I tend to not use salt, but I do when working with avocados and eggs!)
1/4 teaspoon pepper
2 T. fresh cilantro chopped (Omit if you don’t like the flavor!)
1/4 teaspoon garlic powder
Combine fresh lime juice, salt, pepper, garlic powder in a bowl and mix. In a separate, small bowl, scoop out avocado flesh and mash with a fork.
Add avocado, jalapeno, tomato, onion, and cilantro to lime juice mixture. Serve immediately with tortilla chips, or save using the method in my video above.