2 lbs watermelon, cubed
2/3 C halved kalamata olives
1/3 C chopped mint leaves
1 shallot, minced
1 C fresh goat cheese, crumbled
2 Tbs lemon juice
3 Tbs extra virgin olive oil
In a large bowl combine watermelon cubes, olives, mint leaves, shallot, and fresh goat cheese, crumbled. Divide onto four plates. In a small jar, combine lemon juice and olive oil. Shake well and drizzle over salads as preferred. Finish salads with salt and pepper.
Julie publishes Edible Ohio Valley with her family. After 15 years in the world of commercial photography, her lens is now focused on recording the sustainability movement in the Midwest. A graduate of UC’s College of Design, Architecture, Art, and Planning, she’s a partner and co-founder of The Fairview Agency, a multidisciplinary creative firm.