Recipes

Ingredients

• 2 Tbsp. Olive Oil
• 2 Tbsp. White Balsamic Vinegar
• 1/2 tsp. Sea Salt
• 1 tsp. Black Pepper
• 1 tsp. of Minced Garlic (1-2 cloves, chopped)
• 1 Pint Mixed Color or Yellow Heirloom Cherry Tomatoes, cut into halves lengthwise
• 2-3 Cups Seedless Watermelon, cut into cubes
• 2 Persian Cucumbers, cut into quarters lengthwise and then cut into 1/4 inch quarter circles
• 1 Cup Spinach Leaves (2-3 handfuls)
• 6-8 Basil Leaves, cut 1/8 inch thin strips (chiffonade or “ribbon cut”)
• 6-8 Large Mint Leaves, cut 1/8 inch thin strips (chiffonade or “ribbon cut”)
• Feta Cheese
• 1 tsp. Cracked Black Pepper
• 1 tsp. Sea Salt

Directions

1. In a large bowl, whisk together the olive oil, white balsamic vinegar, salt, pepper, and garlic.
2. Add the cherry tomatoes, watermelon, cucumbers, and spinach and lightly coat with the vinaigrette.
3. Toss in the mint, basil, salt, and pepper.
4. Just before serving, sprinkle the feta cheese on top.