Watermelon-Strawberry Salad

If you’re not into watermelon salads—

that makes two of us.

I prefer mine on the rind.

But maybe one day you buy a sixteen pound watermelon.

It rolls around in your car like a wayward wrecking ball on the drive home, unhinged, threatening injury to all.

Your husband is in the passenger seat, looking nervous.

“It will be worth it” you tell him, trying to act brave.

You survive the drive & finally cut into it…

& IT’S NOT. IT’S MEHHHHHHHHHHHHHHHH.

So I made this

This is but a simple twist on a classic watermelon salad.

Macerating the strawberries in balsamic vinegar and strawberry preserves adds delightful depth, creating a perfect canvas for the traditional toppings of creamy feta and crisp mint. A crack of fresh black pepper is strongly encouraged as it helps ground the sweetness. Use good creamy feta (preferably imported) and serve this dish as soon as you dress it as the watermelon will quickly soften. 

Watermelon-Strawberry Salad

serves 6 in 30 minutes

Need these:

3 pounds watermelon, cut into 1-inch chunks

1 heaping cup strawberries, quartered lengthwise 

2 tablespoons balsamic vinegar

2 tablespoons strawberry preserves

⅛ teaspoon salt

5 ounces feta

mint for garnish

cracked black pepper

Do this:

1. In a medium bowl, whisk together the vinegar, strawberry preserves, and salt, taking care to break up any large clumps. Add the strawberries and toss to coat. Set aside.

2. On a large plate, arrange the watermelon chunks. Minimal stacking and overlapping will allow better contact with the dressing.

3. Spoon strawberry mixture over watermelon. Dress with feta, mint, and a few grinds of cracked black pepper. Serve immediately.