Ingredients
- 3 cups watermelon
- 1-1/2 medium cucumbers
- 2 tablespoons fresh basil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 2 teaspoons olive oil
- 1/4 cup crumbled goat cheese
Preparation
- Dice the watermelon and cucumber; chop the fresh basil.
- Place watermelon and cucumber in a fine strainer and let sit for 20 to 30 minutes. Discard the juice.
- Whisk together the balsamic vinegar, honey, lemon juice and olive oil. Drizzle over the watermelon and cucumber and mix.
- Add basil and goat cheese and toss gently to combine.
Helpful hints
- Watermelon and cucumbers hold a lot of water. Straining the liquid at the beginning of the process helps get rid of some of the fluid. Use a slotted spoon or strain again if needed if it is being eaten the next day.
- Feta may be substituted in place of crumbled goat cheese. Feta has a higher sodium content. Sodium will be 55 mg higher per serving.
- Goat cheese is made from 100% goat’s milk. Feta cheese is made from sheep’s milk but may contain some goat’s milk.