Last week I held the first of our summer cooking demonstrations and tastings at the Huntingdon Valley shop. If you haven’t heard about them then please visit the Olive Lucy Events page for more information on the remaining two – one at the end of July and one at the end of August.
I had a small intimate gathering of Olive Lucy customers and prepared for them a simple and light summer meal – start to finish. The menu was inspired by the start of the summer season and the upcoming July 4th Holiday! I don’t know about you, but it is one of my favorite holidays to just kick back, relax and enjoy some fun in the sun with good friends and family. My family and I usually attend an annual 4th of July party at our friends’ home and I always offer to bring something. This year instead of bringing the usual, my favorite chocolate chip cookies or a beverage of choice, I’ve decided to bring my Watermelon Mint Salad.
Honestly, watermelon is one of my and my children’s favorites this time of year. Beautifully red, cool and refreshing. The perfect fruit for a hot summer day. Add a touch of mint, Olive Lucy Persian Lime Olive Oil and drizzle of reduced Olive Lucy Fig Balsamic vinegar and you have a super simple summer watermelon salad. Perfect for your own personal dessert pleasure or that dish everyone is going to be raving over at your next 4th of July party, summer picnic or BBQ.
Olive Lucy Watermelon Mint Salad Recipe
Ingredients:
2-3 lbs of ripe watermelon cubed and chilled (I prefer seedless watermelon)
1/8 cup of fresh mint, chopped
1/4 cup crumbled feta cheese (optional but I think it really adds to the complete flavor profile along with a little salt to cut the sweet of the watermelon and the balsamic vinegar)
2 Tablespoons of Olive Lucy Persian Lime Olive Oil
1/2 cup of Olive Lucy Fig Balsamic Vinegar
Directions:
In a small sauce pan, heat the Fig Balsamic Vinegar to a boil, reduce the heat to low and let simmer while stirring until the vinegar is reduced by half. Make sure you scrape down the sides of the pot too to keep it from sticking and burning.
In a large bowl, place the chilled cubed watermelon and toss it with the Persian Lime Olive Oil and fresh mint leaves. Then sprinkle the crumbled feta over top. Finish by drizzling the reduced fig balsamic over top.
I prefer to serve slightly chilled, but room temperature is fine too.
I hope you enjoy our Watermelon Mint Salad and add a little flavor to your life this 4th of July!
