e f 4 cups large, seedless or seeded watermelon cubes 1 large, ripe tomato, cut into medium dice ½ small Bermuda onion, finely diced 1 medium cucumber, peeled, seeded and cut into small dice 2 tablespoons fresh, chopped cilantro 1 tablespoon honey 1 tablespoon extra-virgin olive oil 1 tablespoon rice wine vinegar 1 fresh jalapeno, finely diced (optional) ¼ cup feta cheese, cubed (optional) Preparation: Place watermelon on a sheet tray and freeze until cubes are frozen solid. Remove watermelon from freezer and let stand in pan at room temperature until thawed. Strain accumulated juice (reserve or freeze juice in ice trays for use in beverages). Melon will be noticeably dense. Melon may be frozen and thawed a few more times to reach the desired consistency. When process is finished, melon should be reduced to about 2½ to 3 cups. Place melon in a large bowl. Add tomatoes, Bermuda onion, cucumber, cilantro, honey, olive oil, rice wine vinegar and jalapeno to the bowl. Gently toss to combine ingredients. Taste and then season with salt, if desired. Add feta to the bowl and toss gently. Makes 4 servings. Source: Chef Tyson Amick, executive chef, Aubriana’s 87 www.wrightsvillebeachmagazine.com WBM
2014-6
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