Watermelon and Basil Salad with Homemade Balsamic Glaze
A ridiculously simple summer salad: ripe watermelon and buttery fresh mozzarella drizzled with olive oil and a homemade two-ingredient balsamic reduction, finished with flaky salt and torn basil.
Servings: 4 servings
Ingredients
- 1 cup balsamic vinegar
- ¼ cup granulated sugar
- 6 cups watermelon 1-inch balls or cubes
- 1 fresh mozzarella ball 260 g / 9 oz, sliced into 1/4-inch rounds
- olive oil for drizzling, about 3 tbsp
- flaky salt such as Maldon
- freshly cracked black pepper
- basil leaves torn
Instructions
- Simmer the balsamic vinegar and sugar in a 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 — it can burn quickly.
- Divide the watermelon and mozzarella slices among four plates. Drizzle with olive oil, then with the balsamic reduction. Finish with a good sprinkle of salt and pepper and lots of torn basil leaves.
Notes
Watch the reduction: Balsamic goes from syrup to burnt fast — pull it when it coats a spoon like honey.
Pick a ripe melon: A perfectly ripe, fuchsia watermelon is the star; great ingredients need little fussing.
Make the glaze ahead: The balsamic reduction keeps for weeks in the fridge (it's also delicious on ice cream).
Season at the end: Flaky salt and cracked pepper just before serving make the flavours pop.
Nutrition
Calories: 380kcal | Carbohydrates: 36g | Protein: 12g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Cholesterol: 40mg | Sodium: 350mg | Potassium: 250mg | Fiber: 1g | Sugar: 30g | Vitamin A: 800IU | Vitamin C: 12mg | Calcium: 300mg | Iron: 1mg