What a delicious sweet and savory combination! Who knew watermelon and feta paired so well together! When I first saw this combination on one of the food competition shows, I thought it sounded and looked strange. I didn’t get it. But I also didn’t get the sweet and savory combination back then either. And mind you, this was many, many years ago before I became a glutton for food. We’ve been buying seedless watermelons at the farmer’s market for the last month, and it finally dawned on me to try this salad tonight! OH EM GEE, why did we not try this salad sooner?!
Watermelon and Feta Salad
1 (2 to 3 pound) seedless watermelon, rind removed
1 large block of feta
2 cups good quality balsamic vinegar
Extra virgin olive oil
Fresh cracked black pepper
1 bunch fresh basil leaves
Special equipment: 2.5 inch cake ring
Place the vinegar in a heavy-bottomed, non-reactive pot. Heat on low, so that you have a light simmer. Reduce until syrupy, or to desired consistency, about 2 to 2 1/2 hours. Be careful not to burn the balsamic reduction. Once cooled, store at room temperature.
Using the 2.5 inch cake ring, cut out watermelon rounds and cut it in half horizontally. Set aside.
Depending on the size of your feta block, cut into 3/4-inch thick layers. Using the 2.5 inch cake ring, cut out feta rounds. Set aside.
Arrange the salad with the watermelon slices on the bottom, followed with the feta rounds, and then two fresh basil leaves. Repeat until all the watermelon and feta rounds have been used. Drizzle with extra virgin olive oil and balsamic reduction, and finish with fresh cracked black pepper.