Of all the foods I associate with summer, watermelon takes the prize. Crisp, sweet, running off your chin juicy, sitting on the back porch spitting seeds…. nothing brings me back to childhood summers like watermelon.
It’s hot today, and I had a taste for watermelon, but not just a big wedge. A chilled watermelon was in the fridge so I decided to make the treat a little more grown up. It’s super simple and you can modify it anyway you’d like.
Watermelon, Feta, Red Onion and Basil Salad with Balsamic Glaze
Red onion – sliced
Balsamic glaze – If you don’t have balsamic glaze you could make some by cooking down balsamic vinegar until thick.
- Cut the watermelon however you’d like,
- crumble some feta
- thinly slice the red onion
- make a chiffonade (see note) of basil
- Add a drizzle of glaze on the plate and assemble.
This was refreshing and elegant. Crisp watermelon , the salty tang of feta, the sharp bite of red onion, all pulled together by the silky sweetness of the balsamic glaze. The watermelon could have been darker red, but you never can tell what will be inside!
A great starter or a tasty light snack. Make this salad this summer!
Until next time, Eat Well & Keep Digging.
To make a chiffonade of basil, stack basil leaves all in the same direction, roll the stack to resemble a short green cigar, using a sharp knife, cut thin strips perpendicular – the short way – across the rolled leaves. Fluff leaves for thin ribbons of basil – You did it! A chiffonade!