Melon Basil and Feta Salad With Balsamic–Red Wine Reduction
Ingredients
- 3 tablespoons shelled pistachios
- 3 tablespoons almonds
- Finely grated zest and juice of 4 limes
- 1 scant cup olive oil (200 ml/7 fl oz)
- 1/2 cup cherry tomatoes, halved
- 1/4 canteloupe (250 grams), cut into 1/2-inch cubes
- 1/4 watermelon (250 grams), cut into 1/2-inch cubes
- 7 oz (200 grams) prosciutto or smoked fish (optional), torn into bite-size pieces
- 1 1/3 cups crumbled marinated feta cheese (200 grams/7 oz)
- 1 large handful basil, leaves picked
- 4 cups balsamic vinegar
- 1/2 cup Marsala
- 1/2 cup red wine
Instructions
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