Ingredients
Summer Mosaic Salad
Serves 6
- 2 cups watermelon (½” cubes)
- 2 cups cantaloupe (½” cubes)
- 1 cup cherry tomatoes halved
- 1 to 2 seedless cucumbers, peeled and cut into ½” cubes
- 1 to 2 avocados, peeled, pitted, and cut into ½” chunks
- 1 8oz. block feta, cut into ½” cubes
- salt and pepper
- 2 tablespoons mint, cut into ribbons
Bonnie’s Jams Red Pepper Jelly Vinaigrette
- 2 Tbs. champagne vinegar
- 2 Tbs. freshly squeezed lemon juice
- 1 Tbs. Bonnie’s Jams Red Pepper Jelly
- 1 Tbs. honey
- ¼ tsp. salt
- ¼ tsp. pepper
- ½ cup good fruity olive oil
Directions
Summer Mosaic Salad
To make the mosaic, create your own alternating pattern of melon, cucumbers, avocado, cherry tomatoes and feta on a large platter. Make the dressing as directed. Let the colors be your muse!
Alternatively, use a glass trifle bowl and make layers, or simply toss all together in a decorative bowl. Super easy!!!
Sprinkle everything with salt and pepper. Drizzle with the dressing and cover with the fresh herbs. Serve immediately.
RPJ Vinagrette
Whisk together the vinegar, lemon juice, Bonnie’s Jams Red Pepper Jelly, honey, salt and pepper until combined. Stream in the olive oil while whisking constantly. Dressing will keep in the fridge for up to a week.
