I really wanted to showcase the 18 year aged balsamic I recently purchased so I have made this quick and fresh watermelon blueberry salad. The balsamic brings out the freshness of the watermelon and blueberries and saltiness of the feta cheese. This is a great side dish to bring to a cookout or a wonderful light refreshing snack to eat whenever you want! I’m sure this won’t be a problem but try to eat it up the same day you make it otherwise the liquid from the watermelon and dressing will make the cheese wet.
Here is a little more about the oil and vinegar used in this recipe:
Koroneiki Olive Oil: Koroneiki is a Greek olive that is small in size but high in levels of poly-phenols, the natural antioxidants found in plants that may reduce the risk of heart disease and cancer. This olive oil is very robust and a great staple olive oil for any cook’s kitchen.
Aged Balsamic Vinegar: It is aged 18 years in chestnut, oak, mulberry cherry and ash barrels. It is very rich and dense
Uses: The applications are endless for this vinegar. Excellent for salad dressings, marinades, glazes, pan sauces, soups, pickling, grilling, over ice cream, cheese, and fresh fruit.
Ingredients: [‘watermelon’, ‘fresh blueberries’, ‘feta’, ‘balsamic vinegar’, ‘olive oil’, ‘salt and black pepper’, ‘fresh parsley’]
Quantity of Ingredients: [“4 -5 cups of cubed watermelon (1/4 of a watermelon)”,”1 cup fresh blueberries”,”1/3 cup crumbled feta or 1/3 cup goat cheese”,”1 1/2 tablespoons aged balsamic vinegar (can substitute regular balsamic)”,”1 tablespoon koroneiki olive oil (can substitute extra virgin olive oil)”,”1 pinch salt and black pepper”,”2 tablespoons fresh parsley or 2 tablespoons mint, chopped “]
Number of Servings: 6
Steps: [‘In a large bowl, whisk the balsamic, olive oil, and salt and pepper.’, ‘Carefully toss the cubed watermelon, blueberries, and parsley or mint.’, ‘Let it chill for about 5-20 minutes in the fridge and eat up with in the day.’]