While my main course of Kikkoman’s Sweet and Sour Chicken Drumsticks cooked in the oven for an hour, I whipped up this summer-y salad that my mom has been requesting lately at the restaurants she goes to and I too always order this salad during the summer seasons. How easy it is to make your own is a surprise to me. The results were delicious and the recipe was so simple.
I highly recommend NOT overcooking the balsamic reduction or you risk it becoming too thick and glue-like. As soon as I began to notice this, I removed it from the heat and added fresh cracked pepper on top.
Since it was just for me, I didn’t stack the salad; however, I would have stacked it if I were serving this to guests as I’m sure it would look pretty. I didn’t really think the mint was necessary, but I picked a couple from my garden and threw them on top. We both loved the combination of sweet balsamic, salty feta, and juicy watermelon. I recommend this quick meal as a summertime starter. (Addition: Candice G. suggested substituting arugula in place of mint or strawberry slices in place of watermelon.) Here’s my watermelon salad:
Fructa and balsamic with watermelon
From Mary Nolan, a Food Network celebrity chef.
The preparation time is 10 minutes.
Approximately 4 minutes to cook
The recipe yields 4 servings.
- A quarter cup of high-quality balsamic vinegar
- One tablespoon of sugar
- Eight pieces (roughly 4 by 2 inches) of seedless watermelon
- Four ounces of crumbled feta cheese
- Two tablespoons of mint leaves
- Whisk the vinegar and sugar together in a small saucepan, cook over medium heat for about 4 minutes until the vinegar is reduced by half and the sugar is syrupy.
- Sprinkle watermelon slices with feta cheese and mint and add balsamic reduction to each plate.