Watermelon Caprese

Valentine's special from chef Candace Ondrejcka

Watermelon Caprese

Watermelon Caprese

2 cups of cubed watermelon
3 cups of baby heirloom tomatoes, sliced
2 tablespoons of sliced shallot
2 tablespoons of fresh basil, torn or sliced
2 Persian cucumbers, peeled and sliced
½ cup of feta cheese made from almond milk (can purchase at
Whole Foods or other specialty food markets) Juice of 1 lemon
2 tablespoons of extra virgin olive oil
1 tablespoon of balsamic vinegar
Sea salt and pepper to taste

In the bottom of a mixing bowl, add lemon juice, olive oil, balsamic vinegar, salt and pepper and whisk well. Add all ingredients and toss in dressing. Serve at room temperature

Ask chef Candace Ondrejcka questions in comments below.
chef candace

chef candace

Chef Candace Ondrejcka, born and raised in California, grew up on her Father’s Italian food. She holds a BS in Business and a culinary degree but with her Italian roots and culinary passion she alters her father’s dishes to create healthier recipes. As a vegan she would like to show others how to incorporate more vegetables

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