I think I enjoy taking pictures of the food that I cook a wee bit more than I enjoy cooking it. Oh no, did I just come on here and admit that? But here’s the thing – just because I love taking pictures of the food that I cook, more, it doesn’t mean that the degree to which I like making them should go down, right? No, that doesn’t make sense and I just wanted to confuse you into believing me by twisting it up. Has your head gone for a toss yet?
You know what they say about pictures being better than a thousand words? Well, I guess my pictures are my write-up on this one.
The deal is pretty much set with this simple salad : with every mouthful, you get saltiness from the Feta cheese, pungent sweetness from the balsamic-brown sugar glaze, zest from the mint leaves, and all of it in a way where the freshness of the watermelon is not threatened. This combination is so refreshing, you’ll be craving it all summer long!
Watermelon, cut into bite-sized pieces or scooped into balls
Fresh lettuce leaves
½ a Spanish onion (optional), cut into thin half-moons
Olives (I like to use Kalamata)
Coarse black pepper
For the balsamic reduction:
¼ cup balsamic vinegar
2 tablespoons of brown sugar
Add the balsamic vinegar and sugar to a saucepan over low-heat. Swirl the pan slowly for about a minute until the sugar starts to dissolve. Leave on the heat for a few minutes until it reduces slightly and becomes syrupy. Set aside to cool completely.
Toss the watermelon, lettuce, onion, and mint leaves in a large bowl and season with coarse pepper. Crumble in the Feta and drizzle the reduction over the salad. This salad is best served cold.
Note : If you’re going to be making this in advance, refrigerate the balsamic reduction, and drizzle over the salad just before serving.
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