|Dickie P enjoying a summer treat|
Shout out to my dad, the biggest watermelon fan that I know. Dickie P prefers his watermelon plain, with a pinch of salt. BUT, if you are in the mood to get a little creative with some on hand ingredients, this salad is prefect for a summer afternoon! You can get hoity toity and cut it up tiny on little fried chips, make it into a salsa, or serve it on fancy plates, but I like it best in big, cold chunks with torn leaves of basil. The key is to serve the syrup on top last minute, so the watermelon stays pink and the syrup dark and thick.
(click the caption for a little mood music)
Summer Watermelon Salad
2 cups balsamic vinegar
1 cup white sugar
1/2 medium watermelon cut into 3” wide planks
20 torn basil leaves
1 cup sliced feta cheese
First, bring the vinegar and sugar to a boil in a small saucepan. Lower heat and simmer until thick and syrupy, about 10 minutes more. Let the syrup cool at room temperature.
Next, arrange about 3-5 pieces of watermelon on each plate. Layer with leaves of basil and feta cheese. Repeat this process one more time on each plate to create a stacked composed salad. Finish each dish with a generous drizzle of balsamic syrup.
Serves 4 as a first course.
Dad, thanks, always for your support. I love cooking with you and for you, and I hope you try this recipe with some basil from your raised beds!