My absolute favorite way to enjoy balsamic vinegar is by slowly reducing it on the stove, creating a sweet and sticky syrupy glaze. I almost always have a squeeze bottle of it in the fridge, so it’s always at the ready when duty calls.
If you don’t have feta on hand, feel free to try goat cheese. That would be delicious as well. Just don’t skip the pickled onions. It adds a whole other level of flavor awesomeness to this salad.
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Watermelon and Balsamic Arugula Salad
- Total Time: 20 minutes
- Yield: Serves 4
- Diet: Vegetarian, Omnivore
Description
Sweet watermelon and peppery arugula meet tangy balsamic and salty feta in this refreshing salad. Perfect for a light lunch or summer side.
Ingredients
- 1/2 cup (118 ml) balsamic vinegar
- 1/2 tablespoon honey
- 4 cups (946 ml) Baby Arugula
- 3 cups (710 ml) Seedless watermelon, cubed
- 1/2 cup (118 ml) Pickled Red Onions
- 1/4 cup (59 ml) Feta cheese, crumbled
- Pine nuts
- Extra virgin olive oil
- Kosher salt
Instructions
- Combine balsamic vinegar and honey in a small saucepan over medium heat until just boiling.
- Reduce heat to low and simmer, stirring occasionally, until reduced by at least half.
- Once completely cool, store in the refrigerator.
- Drizzle arugula with olive oil and season with Kosher salt.
- Top with cubed watermelon, pickled red onions, feta cheese, and pine nuts.
- Drizzle generously with the balsamic reduction.
- Devour immediately.
Notes
- For a deeper balsamic flavor, reduce the balsamic glaze for a longer time, but watch carefully to prevent burning.
- If you don’t have pickled red onions, thinly slice a red onion and soak it in a mixture of red wine vinegar and sugar for at least 30 minutes for a similar flavor.
- Toasted pine nuts add a wonderful crunch; toast them in a dry pan over medium heat until fragrant and lightly browned before adding to the salad.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 15
- Sodium: 100
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 4
- Protein: 5
- Cholesterol: 10
Frequently Asked Questions
How much balsamic should I use so it doesn’t overpower the watermelon?
Use it sparingly, about one to two teaspoons of a good aged balsamic drizzled over the finished salad. Too much will make the salad acidic and mask the sweetness of the watermelon.
When should I dress the arugula so it doesn’t wilt?
Dress the arugula right before serving. Arugula wilts quickly once it contacts acid or fat, so even a few minutes can leave you with soggy greens.
Can I use balsamic glaze instead of regular balsamic vinegar?
Yes, a balsamic glaze or reduction works nicely and is easier to control in terms of coverage. It clings to the watermelon and arugula more evenly than thin vinegar.
This is my Pickled Onion recipe: http://sharedappetite.com/recipes/easy-pickled-onions/
Hello Chris,
Salad looks delicious. For pickle onions do you let them sit pour hot vinegar over them and let sit for an hour or so?
What’s your recipe for pickled red onions?