1/2 of a mini water melon
1/2 of a English cucumber, thinly sliced in circles
1/2 of a yellow cantaloupe
5 leaves of basil, roughly chopped
4 leaves of fresh mint, roughly chopped
2 tablespoon either an 18 or 25 aged balsamic vinegar
1 teaspoon for large grain sea salt
1/4 of a red onion very thinly sliced, lengthwise
1/4 cup feta cheese (optional)
On the dish or pan you are going to serve the Melon Salad (preferably one that is large enough so that each melon touches the bottom), pour the balsamic vinegar over it. Swirl it around so it coats the entire bottom of the dish. Place the dish in the refrigerator to chill for at least 1 hour.
Using a melon baller, start balling out your different melons and placing it in a bowl.
Add the sliced onions, cucumbers, basil and mint. Gently toss.
Once the dish has chilled, empty the melon mix onto the dish. Sprinkle with sea salt and feta cheese.
Cover and refrigerate for another 30 minutes before serving.
***Notes – The idea is that with each scoop of the salad you get a little of the age balsamic vinegar on a piece of the melon.
Do not pour the vinegar over the melon, it gives it an ugly color.
Always serve it cold to give it that refreshing taste on a hot day!