Makes 4 servings. My family celebrates the Fourth of July on the farm most years. It’s a celebration not only of Independence Day but also of my mom’s birthday. Fireworks, family and friends, and good food are all key ingredients of our party. The menu includes everything from barbecue to homemade ice cream to my mom’s favorite, watermelon. Inspired by her love of the sweet, juicy red fruit with a sprinkling of salt, I made this Gazpacho Salad. The chilled watermelon balls, balsamic glaze, and salty feta cheese transform the usual simple slice of watermelon into an over-the-top salad.
¾ cup balsamic vinegar
2 teaspoons pure cane sugar
5 cups watermelon balls, from about ½ seedless watermelon
12 cherry or grape tomatoes, cut into halves lengthwise
Pinch of flaked sea salt
2 tablespoons crumbled feta cheese
11 fresh mint leaves
In a small saucepan mix together the vinegar and sugar. Bring to a boil over medium-high heat, stirring constantly until the sugar dissolves. Reduce the heat to low and simmer until the glaze thickens to a syrupy consistency. Use a rubber spatula to scrape into a small container. Let cool completely.
Place the watermelon balls and tomatoes in a large serving bowl. Sprinkle with the salt, feta cheese, and mint leaves. Drizzle the balsamic glaze on top or serve alongside.
Makes 4 servings.