Where Summer Rests, Unrushed
There are dishes that don't so much ask to be cooked as simply assembled — and in that simplicity lives something worth savoring. This salad belongs to the height of summer, when watermelon is so cold and abundant it practically arranges itself. The salt draws out sweetness. The balsamic reduction pulls everything into focus with a gentle, wine-dark thread. Fresh basil, torn or ribboned, adds a soft green breath. It's the kind of thing you bring to the table without ceremony, and somehow it becomes the thing everyone remembers.
Ingredients
- 3 pounds seedless watermelon, cut into slices
- 4 ounces Vigo Feta Cheese, drained and cut into slices (or crumbled)
- 1/3 cups Vigo Extra Virgin Olive Oil
- Alessi White Balsamic Reduction, to taste
- Alessi Sea Salt and Black peppercorns, freshly ground, to taste
- 1/2 cups fresh basil, cut into ribbons
Instructions
- Arrange watermelon slices on platter and top with feta.
- Drizzle with oil and reduction and season with salt and pepper.
- Sprinkle with basil ribbons and serve.
