I can’t get enough of watermelon right now, maybe it’s the soaring temperatures, but every single morning finds me eating a heaping bowl of freshly cut up watermelon for breakfast. As if that wasn’t enough, somehow watermelon is making it into my smoothies, and now I’m even eating it for dinner!
Watermelon and feta is a great classic combination with the crisp/juiciness offset perfectly by the salty cheese. Picture a bed of greens fresh from the garden, piled high with cubes of sweet watermelon and feta cheese, a slight crunch from the slivered red onions, and it’s all drizzled with a balsamic reduction and good quality olive oil. Did I mention this is really easy to make? I wouldn’t want you to go away thinking this fancy looking salad was too much work! The colors are a treat for the eyes, but it only requires a few ingredients and just minutes to make.
An easy way to cube up watermelon is to cut a slice, and then cut around the inside of the rind before cutting it into cubes. Then you just lift off the round of watermelon rind and you’re left with perfectly cubed watermelon – or not so perfect in my case… I need a better serrated knife.
I like to sliver the red onion by thinly slicing across a round half of an onion, but you could also mince it or use green onion/shallot for a milder flavor.
You can buy reduced balsamic vinegar in the store, but it’s usually pricey and has a few other ingredients thrown in that can be questionable. It’s really easy to make your own at home, simply pour an entire bottle of balsamic vinegar in a sauce pan and simmer until it’s reduced to a syrupy texture. This usually takes about 20 minutes (give or take a little) over really low heat, and I set a timer to check throughout the cooking process so I don’t forget about it.
- 4 cups baby spinach, 4 ounces
- 1½ pounds bite sized cubes seedless watermelon, 4-6 cups depending on the size of the cubes
- ½ small red onion, slivered, 1 ounce
- 1 cup feta cheese, cut into cubes or crumbled, 2 ounces
- 1 small bunch of basil, chopped
- Olive oil and reduced balsamic for drizzling
- Finishing sea salt for sprinkling
- Mound the baby spinach onto individual plates and top with the watermelon, red onion, feta cheese, and chopped basil. Or you can toss them altogether in a large serving bowl.
- Drizzle with the olive oil of your choice and reduced balsamic vinegar. You can also use regular balsamic but the flavor won't be quite as rich.
- Sprinkle each plate with a small amount of the finishing salt.
- Serve immediately.
- If you're using one serving bowl, toss the salad before serving with a sprinkling of the finishing salt thrown in.
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