Tasty Tuesday found us a bit wilted, but we were revived by delicious gazpacho courtesy of Mary Corpstein, Sweet Rose Farm and Tastebud Magazine.
We also enjoyed a simple minted, watermelon salad borrowed from Real Simple Magazine.
Soooo Simple!
Cut up a quarter of a medium watermelon (about 2 pounds) and arrange on a plate. Sprinkle with 1/4 thinly sliced red onion, 1/2 cup torn fresh mint leaves, and 1/4 teaspoon each kosher salt and black pepper.
While enjoying the salad, one of my favorite local cooks, Martha Scott remarked "I'll bet this would be even better with some balsamic vinegar!" We pulled out the good stuff and applied a drop. The results? In Martha's words; "A Home Run!"
We'll be trying this again!
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