Watermelon and Feta Salad with Balsamic Glaze

Is not in SF but I will not let that stop me from enjoying all the summer time festivities.

We recently went camping for Trav’s birthday and we were in 100 degree heat. Why we didn’t bring watermelon is still a mystery so to satiate that craving I had some when I came back to 65 degree weather San Francisco with winds of 100mph (not really but pretty windy).

Ingredients:

• 1/2 seedless watermelon, or use however much you want. Ours was a pretty small watermelon so I used half for an appetizer portion.
• 1/4 cup crumbled feta cheese
• 1/3 cup of balsamic vinegar, reduced to a glaze

Recipe:

(makes 2 servings)

1) In a small pot, add 1/3 cup of balsamic vinegar. Reduce on medium heat until thick and syrupy. Constantly stir to make sure it doesn’t burn. It should reduce to about half. Set aside.

2) On a large platter, arrange the watermelon and feta cheese. Drizzle the balsamic reduction all over the salad.

3) Optional: You can also add some greens.  We’ve also enjoyed it with some arugula.  We tossed the arugula lightly with some olive oil and s&p and added it to the watermelon and feta.