I’m not much of a melon fan.
I turn my nose up to honeydew every.time. I never got the cottage cheese and cantaloupe combo my mom craved, and to this day I pick my way around most melons on the standard fruit plate. Even the sliced watermelon. Eeh, I can take or leave those classic American wedges.
But melon this way … like this, send me on my way!
This simple salad may seem oddly paired, but the ingredients create a flavor explosion. When your fork hits your mouth, every one of your sense knows what’s up: Summer is on the way, baby. It’s on!
And since watermelon is one of THE season’s fruits, you can pull together this winner all summer long.
I cannot credit a source because I assembled this recipe from what I remembered from a bistro in Paris last summer …
and the conseil of several online variations. These are my suggested ingredients and amounts But feta, mint, and who knows what else will work too. And really, it’s super with s + p and drizzled olive oil to dress it up. The balsamic is interesting, but not necessary. Be bold!
Watermelon and Goat Cheese Salad (serves 4)
What You Need
- 1/2 cup balsamic vinegar
- 1/8 cup brown sugar
- 3 – 4 cups bite-sized chunks watermelon, seeds removed
- 4 ounces goat cheese crumbles or chunks
- 2 -3 tbsp basil leaves, spiraled and cut
- 2 cups of spinach and arugula (or mixed greens)
- 1 cup grilled cherry tomatoes
- Olive oil to desired amount
- Sea salt to taste
What You Do
- To make the balsamic reduction, combine the balsamic vinegar and brown sugar in a small saucepan over medium heat. Bring to a boil. Stir constantly until the sugar is dissolved and the sauce is thick and reduced by about half – about 4-5 minutes. You must stay vigilant because this sauce burns easily, trust me. Just stay with it. It may be longer than 5 minutes, but it may be much less. Burned balsamic is no good. Really. Your house gets smelly, plus the results are chewy at best. You should to stick to your stove stirring, stirring. Five minutes really isn’t that long.
- Set the sauce aside to cool.
- In a large bowl, combine watermelon and salt to taste. Add the desired amount of goat cheese, basil leaves, salad, tomatoes, and olive oil. The above amounts are arbitrary. Honestly, more or less is really a personal preference.
- Plate this beauty and drizzle with the balsamic reduction.
- Bon Appétit!
This is my foodie crush of the summer and I hope you’ll be crushing as much as I am. If not, probably r.s.v.p. non, because it’s likely what we’re serving before the main until September.