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
Ingredients:
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)
Instructions:
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.
