• July 17, 2014

    Watermelon And Basil Salad With Homemade Balsamic Glaze

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    This simple watermelon and basil salad is ridiculously easy to put together and gets an additional boost of flavour from a homemade balsamic glaze reduction. A perfectly ripe, fuchsia watermelon, buttery fresh mozzarella, fruity olive oil, fresh basil leaves and an easy-peasy two-ingredient balsamic reduction that is so yummy you’ll want to put it on your ice cream.
    watermelon basil salad on a plate

     

    It’s only natural, I guess, that I’m favouring simple, fresh summer recipes. This salad shows how when you use good ingredients, they speak for themselves – minimal preparation is needed to make stellar meals in the warm months when produce is at its peak.

    A perfectly ripe, fuchsia watermelon, buttery fresh mozzarella, fruity olive oil, fresh basil leaves and an easy-peasy two-ingredient balsamic reduction that is so yummy you’ll want to put it on your ice cream.

    A word to the wise, here – when you’re simmering down your balsamic reduction, don’t multi-task. I walked away for a couple minutes and came back to a smoking, burnt caramel disaster. And then the air was heavy with vinegar in a way that burned our nostrils and made our eyes water.

    I used a tablespoon measuring spoon to make melon balls the key is to dig in at an angle, then twist your wrist – don’t try to scoop in a line like you would ice cream. Feel free to substitute ripe tomatoes, peaches, nectarines or other melon here – they’d all be delicious!

    I’m not a big “salad-for-lunch” person unless it’s got a hearty grain or some chicken/fish/beans to fill me up, but the thick slices of mozzarella are very hearty and satisfying. With a baguette, this could easily be a light lunch for four.

    Watermelon Basil Salad Ingredients

    • 1 cup balsamic vinegar
    • ¼ cup granulated sugar
    • 6 cups 1” watermelon balls or cubes
    • 1 (260 gram/9 oz) fresh mozzarella ball, sliced into ¼” thick rounds
    • olive oil, for drizzling (about 3 tbsp)
    • flaky salt (such as Maldon)
    • freshly cracked black pepper
    • torn basil leaves

    How To Make Watermelon Basil Salad

    1. Simmer balsamic vinegar and sugar in small saucepan over medium heat until reduced to a thick syrup (any consistency between maple syrup and honey is fine). Watch closely as it reduces, as it can burn quickly.
    2. Divide watermelon and mozzarella slices between four plates. Drizzle with olive oil, then with balsamic vinegar reduction. Finish with a good sprinkle of salt and pepper, and lots of torn basil leaves.
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    Hi, I'm Jennifer Pallian, BSc, RD. I studied cooking, baking and food chemistry in a university lab, have years of experience as a professional test kitchen recipe developer and providing technical baking support to bakeries and home bakers. Want to know why your bread didn't rise? I've got your back.I now work full-time as a blogger, putting the years of science and baking to work right here. On Foodess, I share the best recipes in my arsenal - tested-till-PERFECT recipes for cozy baking, easy recipes for weeknight meals and delicious globally-inspired comfort food, plus lots of science-based cooking and baking tips. Welcome!

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