Jun 17, 2013

4th of July Summertime Inspired Recipes
Recipe courtesy of Emily Ellyn, Retro Rad Television Chef,

Prep Time:  15 minutes
Refrigeration Time:  30 minutes
Total Time:  45 minutes 

Yields:  Party Size

1/4 cup champagne vinegar
1 tablespoon Dijon mustard 
1/2 teaspoon kosher salt or sea salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil
3 cups watermelon; 2-inch cubes
1 cup cherry tomatoes; halved
1 cup crumbled feta cheese
1/2 red onion, sliced very thin
¼ cup fresh mint julienned
2 Tablespoons fresh cilantro minced
Coarsely ground black pepper to taste

In a medium bowl mix the vinegar and Dijon mustard in a bowl. Then, add the, salt, and pepper into the mixture. Slowly stream the olive oil into the dressing while  whisking vigorously. Place the dressing in the refrigerator until ready to use.

Combine the watermelon, tomato, feta cheese, red onion, mint and cilantro in a large bowl; toss lightly to mix. Season with the coarsely ground black pepper. Pour half the dressing over the salad; gently toss to coat. Refrigerate the salad at least 30 minutes. Drizzle the remaining dressing over the salad just before serving. 

Enjoy as salad or as a topping for fish or shrimp tacos in substitution for a salsa. 

Rad Tip:  Use as a delicious accompaniment for fish or shrimp tacos!