Grilled potato and watermelon salad
Food expert Jason Skrobar is taking everyone’s favourite summertime fruit—the watermelon—to the next level with this out-of-the-box dish.
SERVES
2
Ingredients
- 3 cups baby potatoes, grilled, cooled and cut in half
- 3 cups watermelon, cubed
- 1 cup cherry tomatoes, cut in half
- 1/2 red onion, thinly sliced
- 1 cup feta cheese, crumbled
- 1/4 cup mint, roughly chopped
For the dressing:
- 3 tablespoons sherry vinegar
- 1/2 lemon, juiced
- 1 teaspoon Dijon mustard
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
