Watermelon and Cantaloupe Salad with Mint Vinaigrette
This recipe is from Giada De Laurentiis. Watermelon and Cantaloupe balls are great by themselves. But adding this Mint Vinaigrette takes this to a whole new level. Serve the salad in a hulled out watermelon for a nice presentation. You can use a knife to slice a flat surface off the bottom of the watermelon.
Ingredients and Directions:
- 1 bunch fresh mint, chopped
- 1/4 cup lemon juice, from about 1 lemon
- 1/4 cup simple syrup, recipe follows
- 1/4 teaspoon amaretto
- 4 cups watermelon balls, from about one watermelon
- 2 cups cantaloupe balls, from about one cantaloupe
In a blender, combine mint, lemon juice, simple syrup, and amaretto. Blend until smooth.
In a large bowl, combine the watermelon and the cantaloupe. Add the vinaigrette and toss. Transfer to a serving bowl and serve.
- 1/2 cup water
- 1 cup sugar
In a saucepan, combine water and sugar over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator.