Per my post yesterday on feta flavor pairings, I decided I would take some of the suggestions from The Flavor Bible and put them to the test. Watermelon and mint were both mentioned as flavor matches for feta. A little experimentation was in order for today!
I admit, I was most intrigued by matching something salty, like cheese, with something as sweet as melon. Never before had I really eaten anything else with watermelon. Usually, it was just watermelon alone or in a fruit salad. Or at most, a Watermelon Lemonade.
Now I was curious enough to give it a try. A quick search on Epicurious for “watermelon and feta” gave me several options.
I really liked the look and sound of this Watermelon, Feta, and Arugula Salad, but with no arugula on hand I decided to improvise with some mint from the massive plant over-taking one of my planters.
This turned out to be a really simple salad and a more grown-up way to eat watermelon with a BBQ dinner. I love the combination of sweet and salty and the way the mint played off of both flavors. The syrupy balsamic glaze added just the right acidity. A nice change from a typical green salad.
I served some balsamic glazed grilled beef skewers and Israeli couscous tossed with grilled garden tomatoes (sweet 1 millions and yellow pear).
If you’re looking for a simple way to dress up your BBQ menu this summer give this recipe a try. It’s really refreshing and juicy, and especially satisfying if you like sweet and salty combos.
What is your favorite unexpected flavor combination? Have you experimented with any new flavors lately?
Watermelon, Feta, and Mint Salad
adapted from Bon Appétit
- 8 cups 3/4-inch cubes seedless watermelon
- 7-ounce package feta cheese, crumbled
- 2 tablespoons balsamic vinegar glaze
- a handful of chopped fresh mint for garnish
Toss the seedless watermelon cubes and feta together on a platter. Drizzle with balsamic glaze and sprinkle with pepper (to taste) and mint.
Ingredient tip: Balsamic vinegar glaze can be found in the vinegar section at many supermarkets. If unavailable, boil 3/4 cup balsamic vinegar in a small saucepan until reduced to 3 tablespoons, 6 to 7 minutes.