Freedom melon.
No fruit screams “summer” more than watermelon, and nothing screams “independence” more than our right to do whatever we damn please with that watermelon. Such liberties include: infusing an entire bottle of Stoli into a watermelon; chucking a watermelon off a balcony, presuming the landing zone has been secured; or making an artisanal bitter-and-sweet summer salad with – you guessed it – watermelon.
Balsamic vinegar
1 tsp. sugar
½ watermelon, cubed
1 bag (or bunch) arugula
1 package mixed heirloom tomatoes, halved
1 handful cilantro, chopped
¼ lb. feta cheese block, crumbled (because crumbling yourself tastes better)
Pour a lot of balsamic vinegar into a small sauté pan, keeping in mind that you’d want to reduce that amount at least in half. Add sugar and bring to a light boil until sugar is dissolved. Simmer and reduce in half. Set aside and cool.
Layer arugula, tomatoes, watermelon, feta, and cilantro in a bowl.
Drizzle cooled balsamic reduction on top and serve.
‘Merica!
1 tsp. sugar
½ watermelon, cubed
1 bag (or bunch) arugula
1 package mixed heirloom tomatoes, halved
1 handful cilantro, chopped
¼ lb. feta cheese block, crumbled (because crumbling yourself tastes better)
Pour a lot of balsamic vinegar into a small sauté pan, keeping in mind that you’d want to reduce that amount at least in half. Add sugar and bring to a light boil until sugar is dissolved. Simmer and reduce in half. Set aside and cool.
Layer arugula, tomatoes, watermelon, feta, and cilantro in a bowl.
Drizzle cooled balsamic reduction on top and serve.
‘Merica!
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