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Savor the last days of watermelon season with this party-worthy salad recipe from
WATERMELON – FETA SALAD WITH BALSAMIC GLAZE & BLACK OLIVE CROSTINI
I grew up in the country where watermelon was served one way and one way only: ice cold with a generous sprinkling of salt. Nowadays, most people, including me, forego the salt. In fact, many people have never even heard of salting watermelon. However, watermelon and salt have always been good friends. Adding salty feta and black olives to watermelon is just another way of brightening its flavor by adding a little saltiness.
Traditionally, thinly sliced red onion and oil-cured black olives are added to this type of salad. I opted to use black olive paste on crostini instead of whole olives in the salad and omitted the onions, party because I find them a bit too assertive, and partly because I didn’t have any when I shot this photo.
(Makes 4 servings)
¾ cup balsamic vinegar
1/2 teaspoon sugar
8 slices baguette, cut about 1/3-inch thick
Olive oil, for brushing
6 cups ½-inch chunks watermelon, seeded
1 cup crumbled feta cheese
About 4 tablespoons prepared black olive tapenade
Make the glaze:
In a small saucepan, combine the balsamic vinegar and sugar. Gently boil until syrupy and reduced to a scant ¼ cup, about 6 minutes. Set aside to cool.
Make the crostini:
Arrange the bread slices on a baking sheet, brush both sides lightly with olive oil, and bake in a 300 degree oven to dry out and toast slightly (about 5 minutes per side). Let cool.
Assemble the salad:
Divide watermelon chunks among 4 salad plates. Top with the crumbled feta, drizzle with the balsamic glaze, and sprinkle with freshly ground black pepper. Spread the tapenade on the crostini and serve.
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