Preparation time: 15 minutes
Serves: 10 to 12
Ingredients
- 8 cups watermelon, cubed
- 2 cucumbers, cubed with skin (English version are preferred)
- 8 oz. feta cheese, cubed
- 1 tbsp. chopped mint (or basil)
- Salt and pepper to taste
- Balsamic reduction or glaze
- Other additions or substitutions: diced red onion, avocado, cherry tomatoes, arugula, olives or toasted pine nuts
Preparation
- Combine salad ingredients. Season to taste.
- Drizzle with balsamic reduction just before serving.
- Balsamic reduction – simmer ½ cup balsamic vinegar in a heavy bottomed saucepan until thickened, about 5 minutes. Let cool.
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About Auden McLure, MD, MPH
Auden McLure, MD, MPH is the co-director of the Pediatric Lipid and Weight Management Center at the Children’s Hospital at Dartmouth-Hospital (CHaD), co-director of the Culinary Medicine Program at D-H and a professionally trained chef.
About Karen Huyck, MD, PhD, MPH
Karen Huyck, MD, PhD, MPH is a staff physician in Occupational and Environmental Medicine, and co-director of the Culinary Medicine Program at Dartmouth-Hitchcock.