There are few summer salads I enjoy as much as one made with chunks of cool, crunchy, sweet watermelon and salty, briny feta, punctuated with leaves of fresh mint from the garden. It’s as easy as salads get, and looks amazing on a shallow platter on the table. Because watermelon has such a high water content, the salad is refreshing – and easy to get on your fork, unlike spring greens on a hot day.
I like to drizzle mine with a balsamic reduction, which you can make yourself by simply reducing balsamic vinegar in a small saucepan until it reduces by about a half, or buy by the bottle at most grocery stores. It holds onto the watermelon and feta better, without getting runny like straight up vinegar can.
- 3 cups cubed seedless watermelon
- 1/2 English cucumber, cubed
- 1/2 cup crumbled feta
- a small handful of mint leaves (or baby basil)
- balsamic reduction
- freshly ground black pepper
- Arrange the cubed watermelon and cucumber on a shallow platter and scatter with feta and mint or basil leaves. Drizzle with balsamic reduction and sprinkle with pepper, and serve immediately.
- Serves 4-6.
- To reduce balsamic vinegar, bring 1 cup of vinegar to a gentle boil, keeping a close eye and stirring every few minutes until reaching desired consistency. Approximately 8 - 12 minutes.