Watermelon, Radish and Tre Stelle® Bocconcini Salad
The essential contrast of sweet watermelon, colourful watermelon radish and bocconcini are matched with this herbaceous vinaigrette.Prep Time:
15 minutes Ready In:
1 hour or less Serves:
Makes 2 –4 servings
Vinaigrette 2 tbsp | 30 mL freshly squeezed lemon juice 1/2 cup | 60 mL olive oil 2 tbsp | 30 mL red onion, peeled and finely chopped 1 tbsp | 15 mL fresh herbs like chives, parsley, marjoram, finely chopped 1/2 tsp | 2 mL salt freshly ground black pepper 4 watermelon radishes (peeled) or 1 small bunch of red radishes (unpeeled) 1 tsp | 5 mL sea salt 2 cups fresh watermelon, cut into 2"x 2" thin slices 1 tub | 200 g Tre Stelle® Bocconcini Medallions, drained additional herbs for garnish (optional)
Make the vinaigrette by whisking together the lemon juice and olive oil. Add red onions, fresh herbs, salt and black pepper to taste. Set aside until ready to use. With a sharp knife or mandolin, thinly slice radishes. Place in a colander set over a bowl and sprinkle with sea salt. Cover and set aside for 20 minutes. Drain radishes, and lightly pat dry. Arrange the slices of radishes and watermelon on a serving platter or individual plates. Top with Bocconcini Cheese and drizzle with vinaigrette. Garnish with additional herbs if desired.