THE VERANDA HOUSE

Enjoy this refreshing treat with some iced tea on a warm, sunny day outdoors.

Cucumber Melon Salata
Makes 24 servings

1/2 cup balsamic vinegar
1 large English cucumber
1 (2-pound) seedless watermelon
1/4 cup ricotta salata, broken into chunks
1 teaspoon salt
1 teaspoon freshly ground black pepper
Garnish: fresh basil

1. In a small saucepan over low heat, simmer the balsamic vinegar until thick, about 10 minutes.
2. Using a channel knife, score the cucumber; cut into 1/4-inch slices. Cut watermelon into 1/2-inch slices. Using a 1 1/2-inch cutter, cut watermelon into rounds.
3. Layer watermelon rounds over cucumber slices. Drizzle a small amount of the balsamic reduction over watermelon, and top with a second slice of cucumber. Add a chunk of ricotta salata on top, and season lightly with salt and pepper. Garnish with fresh basil, if desired. Chill until ready to serve.

(Courtesy of TeaTime Magazine)