Summer brings an abundance of fresh local fruits and vegetables including a childhood favorite - watermelon. Chef Jimmy Reale, from the Carolina Inn's Crossroads Restaurant, shares his recipe for Watermelon and Feta Salad, a delicious light summer dish that brings watermelon back for adults.
Watermelon and Feta Salad
Serves 4
 Ingredients:
2 cups            Baby Arugula
1 oz                Extra Virgin Olive Oil
4 cups            Seedless Watermelon, Diced Small
4 oz                Crumbled Feta Cheese (Hillsborough Cheese Company is my favorite)
To  Taste        Thin Sliced Red Onion
2 oz                Fig Balsamic Syrup (see below)
1 Tbsp            Fresh Mint –Julienne
Method: Fig Balsamic Syrup
12 oz              Dark Balsamic Vinegar
3 oz                Dried Figs
1)     For fig syrup, reduce dark balsamic vinegar and figs by ¾ over low heat.
2)Â Â Â Â Â Strain and let cool.
Assembly:
On four separate plates place arugula that has been lightly tossed in olive oil. Portion the watermelon, feta, red onion and mint on all plates. Drizzle with fig syrup right before serving and enjoy this wonderful summer appetizer. Click here for a printable version of this recipe.
 *For more delicious ways to enjoy watermelon, visit The Carolina Crossroads Restaurant and try Chef Reale's Summer Watermelon, Grilled Halloumi Cheese, Arugula, Picked Cottle Farm Cucumbers, Jalapeno Peppers, and Radishes with a Citrus Vanilla Vinaigrette.
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