By Keith Fuller of Pork and Beans | Yield: 3-4 servings

By / Photography By Michael Fornataro | August 10, 2017

Ingredients

  • 1/2 of a watermelon, skinned
  • 15 oz Feta cheese
  • Pinch of salt
  • 8 Heirloom cherry tomatoes, quarted
  • 2 Tablespoons extra virgin olive oil
  • 1 Cucumber, sliced thin and curled
  • 3-5 Basil leaves, picked
  • 10 Mint leaves, picked
  • Zest of one lemon

Instructions

  1. 1.  Dice the watermelon and feta into large cubes. 
  2. 2.  Place them in a large bowl. Toss with salt, heirloom tomatoes, and extra virgin olive oil. Add the mixture to your plates.
  3. 3.  Place the curled cucumber slices around the melon. Add the basil leaves and mint leaves around the salad.
  4. 4.  Quickly zest the lemon over top the salad.

Pork and Beans, 136 6th St., Downtown. 412.338.1876. porkandbeanspgh.com.

Ingredients

  • 1/2 of a watermelon, skinned
  • 15 oz Feta cheese
  • Pinch of salt
  • 8 Heirloom cherry tomatoes, quarted
  • 2 Tablespoons extra virgin olive oil
  • 1 Cucumber, sliced thin and curled
  • 3-5 Basil leaves, picked
  • 10 Mint leaves, picked
  • Zest of one lemon
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