August 7th
Golden Watermelon Salad
While on our trip we stopped in Washington D.C. and while we munched our way through our nation’s capital we dined at Old Ebbit Grill, a wonderful restaurant. You can read all about our visit here. Although Old Ebbit Grill is known for their cocktails and oysters I tried something that caught my eye on their menu. It was a yellow watermelon salad. I had seen watermelon salads in a few magazines and had been wanting to try it; it was absolutely delicious.
As you know, I love to share great recipes that I find through my travels and this is one I just could not keep a secret. I took what I loved from this recipe and adapted it into my own. I have to say that use of the golden watermelon (which is sweeter than the red) is so delectably perfect for summer. I can guarantee you will fall as deeply in love with this salad as much as I did.
Golden Watermelon Salad
with Arugula + Balsamic
adapted from Old Ebbit Grill, Washington D.C.
8 Cups of Golden Watermelon, seedless and cubed
5 ounces of Arugula, fresh
7 ounces of Feta Cheese, crumbled
1/2 Cup of Balsamic Vinegar
1 Tablespoon of Sugar, granulated
1 Tablespoon of Gourmet Honey
Handful of Mint, fresh and chopped
Bring the balsamic vinegar, sugar and honey to a rapid boil in a small sauce pan. Once it has reached a full boil reduce the heat and let the glaze simmer for about 5 minutes or until it has reached the viscosity of a thick syrup. Allow the glaze to completely chill.
Cut the watermelon into cubes and carefully removing the seeds (skip if you are lucky enough to find seedless Golden Watermelon!) Lay the arugula onto a large serving platter and place the watermelon cubes on top.
Drizzle the balsamic glaze onto the watermelon pieces adding a caramel color to the bright yellow fruit. Sprinkle the feta cheese over the watermelon, garnish with the mint and serve lightly chilled.
