Last Saturday our town’s annual “Niska-Day” parade, postponed for two years due to the pandemic, returned in full force with floats, dancers, singers, and more. Due to construction on the main road, a re-routing put my house right on the parade’s path, and as a result, I found myself with a front yard full of friends. We ate bagels, sipped mimosas, and watched as what felt like the entire town marched by.
Shortly after the parade began, my friend Jill arrived with a gigantic tray lined with individual cups filled with what I learned to be watermelon, feta, and mint salad. Under the blazing sun, nothing could have tasted more refreshing, and as the morning went on and the cups gradually disappeared, the recipe requests poured in.
I could not, of course, take any credit, and when I finally tracked Jill down to ask her about the salad, she brushed it off very casually, saying something like: Oh I just threw this together five minutes before I arrived . It’s the simplest thing in the world.
Jill is one of these intuitive cooks, not someone who follows recipes, but when I pried, I learned that her “recipe” really is quite simple: toss watermelon cubes with olive oil, aged balsamic, and sea salt; add fresh mint, basil, and feta; toss again.
I have made watermelon and feta salad before, but it never tasted as delicious as Jill’s. I think her heavy hand with the mint and basil separates hers from others. I’ve done my best to recreate her recipe, which you will find below. I’ve added arugula, which I like, but the salad is delicious without it.
A Few Notes
- This salad is best assembled just before serving. You can prep the components of it ahead of time, but once you combine everything, serve it immediately. See recipe box for more details.
- For this recipe you’ll need aged balsamic , which generally is very pricey. This Testa’s Pantry Balsamico di Modeno , which I buy locally at the Niskayuna Co-op but which is available to purchase online, too, is syrupy and delicious, and it sells for $16.99 for a 250 ml bottle. This is a great — a more than great — value. (For some reference, an 8.5 oz (roughly 250 ml) bottle of Villa Manadori typically goes for $49.95. I have not done a side-by-side taste test with Testa’s balsamic against other more expensive varieties, but I have no doubt Testa’s Pantry would hold its own.
- If you don’t feel like splurging on balsamic vinegar, you can make your own by simply reducing 1/4 cup of standard balsamic vinegar stovetop until it gets syrupy (see recipe for details). I do this with Ina’s Roasted Brussels Sprouts and this roasted asparagus recipe.
Watermelon, Feta, and Melon Salad, Step by Step
First, gather your ingredients: watermelon, feta, olive oil, aged balsamic (such as this one or you can “make it” yourself, see recipe box), sea salt, mint, and basil.
Start by peeling the watermelon: lop off each end; then stand the watermelon up and run a knife down the sides, removing the rind with each stroke.
Next, slice the watermelon into slabs.
Then stack the slabs, and cut them into cubes.
This 9 lb. 10-oz watermelon yielded 4.5 quarts of cubes. You’ll need 3 quarts of cubed watermelon for this recipe. Store the remainder in the fridge.
When ready to assemble, toss the cubed watermelon with salt, olive oil, and the aged balsamic vinegar.
Prep your mint, basil, and feta …
… and add to the watermelon.
Toss to combine. You can stop here and serve it like this…
… or fold in some arugula and serve immediately.
Description
Watermelon and feta is a classic combination. This version is inspired by a salad my friend Jill brought to a recent gathering. I’ve folded in some arugula but the salad is delicious without it.
Notes:
This is a salad that should be assembled at the last minute and served immediately — when it sits for too long, the herbs and arugula tire. You can, however, prep things ahead of time: cube the watermelon, pick the herbs, slice the feta. While this salad is best served immediately, I do enjoy leftovers the next day … the salad just doesn’t look as pretty, and the herbs lose their vibrancy.
Balsamic: You can buy aged balsamic vinegar that’s syrupy or you can simmer balsamic vinegar until it’s reduced by half its volume. Simply simmer 1/4 cup vinegar in a small saucepan until it is thick and syrupy. Keep a close watch the entire time, and transfer the balsamic to a small bowl as soon as it starts to thicken because it will continue to reduce as it sits. This will give you 1 to 2 tablespoons of syrupy balsamic vinegar.
Feta : I love the Maplebrook Farms Feta from Vermont, but when I can’t get that, I buy any feta in brine. I prefer slicing it into thin slabs, but crumble it if you wish.
- 1 watermelon, no larger than 9 lbs., or 3 quarts cubed watermelon
- flaky sea salt or kosher salt
- 2 to 3 tablespoons olive oil
- 2 to 3 tablespoons aged balsamic, see notes above
- 1/4 cup packed mint leaves
- 1/4 cup packed basil leaves
- 7 to 8 ounces feta, see notes above
- 4 ounces arugula
- freshly cracked black pepper
- Peel and cube the watermelon : Slice off each end of the watermelon, then stand it upright. Run a knife down the sides to remove the rind. Slice the flesh into 3/4-inch (roughly) slabs, then stack the slabs and slice into 3/4-inch strips and then 3/4-inch cubes. Transfer 3 quarts of the cubes to a large bowl. Store the remaining watermelon in the fridge.
- Place the cubes in a large bowl. Season with a large pinch of sea salt. Add 2 tablespoons each olive oil and aged balsamic vinegar. Toss gently to combine. Let stand for 5 minutes. The watermelon will begin releasing juices. You may find you have enough dressing with the 2 tablespoons each olive oil and balsamic. Taste a cube. If it needs more salt, olive oil, or balsamic add to taste.
- Gather your herbs. Slice the feta. Add to the bowl and toss to combine. Finally, fold in the arugula. Crack pepper over the top if you wish. Serve immediately.
- Prep Time: 20 minutes
- Category: Salad
- Method: Toss
- Cuisine: American
Description
Watermelon and feta is a classic combination. This version is inspired by a salad my friend Jill brought to a recent gathering. I’ve folded in some arugula but the salad is delicious without it.
Notes:
This is a salad that should be assembled at the last minute and served immediately — when it sits for too long, the herbs and arugula tire. You can, however, prep things ahead of time: cube the watermelon, pick the herbs, slice the feta. While this salad is best served immediately, I do enjoy leftovers the next day … the salad just doesn’t look as pretty, and the herbs lose their vibrancy.
Balsamic: You can buy aged balsamic vinegar that’s syrupy or you can simmer balsamic vinegar until it’s reduced by half its volume. Simply simmer 1/4 cup vinegar in a small saucepan until it is thick and syrupy. Keep a close watch the entire time, and transfer the balsamic to a small bowl as soon as it starts to thicken because it will continue to reduce as it sits. This will give you 1 to 2 tablespoons of syrupy balsamic vinegar.
Feta : I love the Maplebrook Farms Feta from Vermont, but when I can’t get that, I buy any feta in brine. I prefer slicing it into thin slabs, but crumble it if you wish.
- 1 watermelon, no larger than 9 lbs., or 3 quarts cubed watermelon
- flaky sea salt or kosher salt
- 2 to 3 tablespoons olive oil
- 2 to 3 tablespoons aged balsamic, see notes above
- 1/4 cup packed mint leaves
- 1/4 cup packed basil leaves
- 7 to 8 ounces feta, see notes above
- 4 ounces arugula
- freshly cracked black pepper
- Peel and cube the watermelon : Slice off each end of the watermelon, then stand it upright. Run a knife down the sides to remove the rind. Slice the flesh into 3/4-inch (roughly) slabs, then stack the slabs and slice into 3/4-inch strips and then 3/4-inch cubes. Transfer 3 quarts of the cubes to a large bowl. Store the remaining watermelon in the fridge.
- Place the cubes in a large bowl. Season with a large pinch of sea salt. Add 2 tablespoons each olive oil and aged balsamic vinegar. Toss gently to combine. Let stand for 5 minutes. The watermelon will begin releasing juices. You may find you have enough dressing with the 2 tablespoons each olive oil and balsamic. Taste a cube. If it needs more salt, olive oil, or balsamic add to taste.
- Gather your herbs. Slice the feta. Add to the bowl and toss to combine. Finally, fold in the arugula. Crack pepper over the top if you wish. Serve immediately.
- Prep Time: 20 minutes
- Category: Salad
- Method: Toss
- Cuisine: American
Find it online : https://alexandracooks.com/2022/05/29/watermelon-feta-and-mint-salad/
Friends, I’m wishing you all a Happy Fourth 🇺🇸🇺🇸🇺🇸🇺🇸 Below you’ll find recipes for the best brioche burger buns, a few classic dips, many salads and sides as well as a few seasonal desserts and festive drinks, too 🎉🎉
This post is organized as follows:
Dips Salads & Sides The Best Brioche Buns Veggie Burgers On The Grill
Stuffed Peppers Drinks Desserts
Six Dips
I typically stick to cauliflower and carrots with the pickling. Then I cut up whatever else looks good: Romaine, endive, watermelon radishes if you can find them (not easy this time of year) or other radishes and turnips (readily available!) if you can’t.
Simple, Homemade Guacamole
Smooth & Creamy 5-Ingredient Homemade Hummus
Easy Charred Cherry Tomato Salsa
Insanely Delicious Whipped Ricotta
Homemade Ranch Dip with Greek Yogurt
Easiest Homemade Romesco Sauce (No-Peel Peppers!)
Salads & Sides
Trader Joe’s 3-ingredient lentil salad is one of my favorite summer side dishes to make for its simplicity and flavor. Over the years, I’ve received many questions about how to make the TJ’s bruschetta sauce from scratch from people without access to a Trader Joe’s. Earlier this week I finally set to work making one, and here it is: Homemade Bruschetta Sauce . Pictured above is the famous Trader Joe’s salad made with from-scratch cooked lentils, homemade bruschetta sauce, and my favorite feta, Maplebrook Farms Feta.
Deli-Style Pasta Salad
Baked Feta with Cherry Tomatoes
4-Ingredient Balsamic Roasted Mini Peppers
Find Many More Ideas Right Here → Salads & Sides
The Best No-Knead Brioche Buns
Secret Sauce & Quick-Pickled Onions (+ How to Make A Great Burger)
These no-knead brioche buns are so easy to whip up. The dough takes 5 minutes to stir together, and once it’s mixed, you can do one of two things:
- Stick the dough in the fridge overnight; then shape and bake the following day whenever you are ready.
- Let it rise in a warm spot for two hours; then immediately shape and bake.
I love using the refrigerator when I’m short on time and want to get one step out of the way. Regardless of which path you chose, the buns will be light and airy, perfect for any burger you might find yourself cooking this weekend.
Three Tips for Better Burgers
If you plan on making burgers this weekend, here are three tips to make them even better:
- Make a secret sauce . (You likely have all of the ingredients on hand.)
- Make quick-pickled onions .
- Make the buns: No-Knead Brioche Buns
Veggie Burgers
Falafel Burgers (Vegetarian, Broiled)
Sweet Potato and Mushroom Veggie Burger
Either of these veggie burgers could be sandwiched between the brioche mentioned above, but if you’re up for it, I highly recommend making homemade pita bread , especially if you’re making the falafel burgers .
On the Grill
At the start of every grilling season, I find myself asking the same questions: Is marinating really necessary? And if so, for how long? Is salt in the marinade a no-no or a must? What about acid? What kind of charcoal should I buy? Lump or briquettes? Do I grill covered or uncovered?
You can find all of my grilling and marinating tips here: Grilling & Marinating 101 . Below are a few of my favorite grilling season recipes (with a few condiments to match).
Three-Ingredient Grilled Chicken
Simple (And Juicy! And Delicious!) Grilled Chicken Breasts
Tzatziki (Greek Cucumber-Yogurt Sauce)
Smoky Grilled Chicken with Cucumber-Yogurt Sauce
How to Make Schug (Skug, Zhug, Zhoug) Sauce
How to Cook Hanger Steak on the Grill
Dead Easy Steak Marinade
Miraculously Delicious Turkey Burgers (Moist! Juicy! Flavorful!)
The Best, Juiciest Oven-Baked Baby Back Ribs (Easy, Too!)
Stuffed Peppers
These veggie-loaded stuffed peppers are a summer favorite. The beauty of them is that they can be assembled ahead of time (a day or so) before their final bake, and they can be served as either a side dish or vegetarian entrée. Bonus: they’re stunning!
Drinks
Classic Margarita with Tequila & Grand Marnier
Strawberry Paloma Slushies with Tequila & Lime
If you’re looking for a really fun summer cocktail, I can’t recommend this strawberry Paloma slushie enough. A paloma is similar to a margarita but it’s made with grapefruit juice. This strawberry variation is one of my favorites to make when entertaining because it lends itself to large-batch mixing. The trick? Instead of juicing limes, you peel them and blitz them whole in a blender. And instead of salting the rims of glasses, you add salt directly to the mix, which serves two purposes: 1. Reduces work 2. Enhances the flavor of the juices.
And if you don’t have a go-to margarita recipe, this is my favorite , a classic I make all summer long always to rave reviews.
Desserts
Mixed Berry Galette (with Foolproof Pastry)
Peach-Frangipane Galette
Lemon Blueberry Cobbler
Buttermilk Blueberry Breakfast Cake
Rhubarb Custard Cake
Easy Lemon Blueberry Crisp
Peach (or Pluot) Cobbler with Hot Sugar Crust
Strawberries + Cream + Sugar = Heaven
Soft and Chewy Chocolate Chip Cookies
Best-Ever Fudgy (Shiny-Topped!) Homemade Brownies
Many More Ideas Right Here → Desserts
