Recipe courtesy of Giada De Laurentiis

Watermelon and Cantaloupe Salad with Mint and Basil Vinaigrette

Name: Watermelon and Cantaloupe Salad with Mint and Basil Vinaigrette
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Ingredients: 1/2 watermelon; 1 cantaloupe, cut in half, seeded; 2 tablespoons freshly chopped mint leaves plus whole sprigs, for garnish; 2 tablespoons freshly chopped basil leaves plus whole sprigs, for garnish; 1 lemon juiced (1/4 cup); 1/4 cup simple syrup (equal amounts sugar and water heated until sugar dissolves, cool); 1/8 teaspoon amaretto

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Level: Easy

Total: 30 min
Active: 30 min

Yield: 4 to 6 servings

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Ingredients

1/2 watermelon

1 cantaloupe, cut in half, seeded

2 tablespoons freshly chopped mint leaves plus whole sprigs, for garnish

2 tablespoons freshly chopped basil leaves plus whole sprigs, for garnish

1 lemon juiced (1/4 cup)

1/4 cup simple syrup (equal amounts sugar and water heated until sugar dissolves, cool)

1/8 teaspoon amaretto

Directions

Scoop 2 cups each from the watermelon and the cantaloupe using a melon baller. Carve the remainder of the watermelon out and reserve shell.
Add to a blender the chopped mint, chopped basil, lemon juice, simple syrup and amaretto. Blend until smooth.
Add the watermelon and cantaloupe balls to the carved out watermelon half.
Add the vinaigrette to the balls and toss to combine.
Garnish with the mint and basil sprigs and taste.