Watermelon Feta Salad Recipe | I Can Cook That (2024)
East Passyunk Avenue is hosting “Flavors of the Avenue” this Saturday, an event where 25 restaurants will be handing out samples from their menus. I was given the opportunity to go to a media tasting for this event a few weeks back and have been unable to think about anything else since! I am SO excited for this event!
I must not be alone, pre-sale tickets are completely sold out, although some limited tickets will be available at the entrance to the tent on Saturday. During the media tasting, I was able to sample food from 7 of the participating restaurants.
We started off at Noir, where we were able to taste their Arancini (risotto balls with meat and cheese) and Watermelon & Feta Salad, along with some co*cktails and some really yummy mussels.
I wanted to try to do my own simple version of this tasty salad, with a balsamic reduction, which I have below. But first, more photos from the event!
Next up was Will BYOB, which gave us a sample of the best Gazpacho I’ve ever had. I dream about this gazpacho. The spring green gazpacho was served with grapes, almonds and verjus. Absolutely amazing!
We stopped in to Le Virtu next, which let us sample their Porchetta, or Roasted Berks County Pork Shoulder. The Porchetta was delicious, I especially loved the skin.
We then headed to Fuel for hummus, salmon canape, and mozzarella skewers. Fuel has posts all around the city so be sure to check them out.
Ristorante Tre Scalini served me my first taste of Tripe! Very exciting. Their version, Trippa in Umido, is served with stewed tomatoes and onions.
Ms. Goody Cupcake was the next stop where we were offered two cupcakes: Take Me Out to the Ball Park and Revenge of the Nerds. I swear the Take Me Out to the Ball Park cupcake (chocolate, beer, peanut butter core, salted peanuts) was baked specifically with me in mind. My goodness I loved this cupcake. The Revenge of the Nerds cupcake (Tropical cake with tropical buttercream, coated in Nerds candy) was equally delicious. Ms. Goody knows her cupcakes!
Last stop was Stogie Joe’s for a meatball sandwich. What an awesome way to end the night, with some seriously tasty comfort food. Despite being terribly full, I couldn’t stop eating this!
So on to the Watermelon & Feta Salad. This recipe is super simple but is beautiful enough to take center stage at a picnic or barbecue.
Add the balsamic vinegar to a saute pan over medium heat. Bring to a boil over medium heat (this might take a while). When it begins to boil, lower the heat so that the vinegar is just simmering. Cook until the liquid reduces by more than half, about 20 minutes. Remove from heat and let cool. It will turn into a thick syrup, the consistency of chocolate syrup.
Add the watermelon to a bowl. Crumble the feta and mix in with the watermelon. Drizzle with the balsamic reduction and serve.
I personally prefer French feta for this recipe. French feta is mild and creamy, with a little bit of a tangy taste to it which works nicely with the sweetness of the watermelon and the acidity of the balsamic vinegar.
Excuse the individual serving photos. I bought those spoons a while back and have yet to find a use for them. It makes for a good photo though, no? 🙂
If you do not have a chance to go to the Flavors of the Avenue this weekend, be sure to make an effort to check out one or all of the participating restaurants. East Passyunk’s food offerings are truly amazing, it’s a block of some of the best food in the city!
Chicken. Round out your dinner with a lean protein like Chicken Kabobs or Smoked Chicken Breast. Seafood. Balsamic Glazed Salmon or Grilled Swordfish would pair well with watermelon salad too.
Why It Works. Sweet watermelon, salty feta, and mint are a classic pairing. Adding a good dose of chopped lemon zest enhances the aromatic flavors in the watermelon. Crumbling the feta over the top instead of tossing it together with the rest of the salad provides a more interesting finished texture and flavor.
Watermelon and feta salad originates from the Mediterranean – Greece, Turkey, and Egypt all stake claim to the origin of this delicious and simple little salad. It's become quite popular in the US over the last decade-ish, but if you haven't ever tried this salad and are thinking “ehhhh…
Incompatible food combinations can lead to gastric problems. Watermelon and milk are believed to be of opposite nature. Watermelon is citrusy in nature, while milk is sweet in nature. Combining the two could lead to digestive issues, toxic build up, vomiting or loose motions.
YaraLiva® Calcium Nitrate is the top choice for fertilizing watermelon during Vegetative Growth, Flowering and Fruit Set. YaraLiva calcium nitrate supplies readily available nitrate-nitrogen for fast growth and high productivity.
Feta Crumbles are so versatile that you can use them to garnish pasta, watermelon, grapes, nuts, chickpeas, potatoes, salads, pizza, or eggs. It's the perfect tangy touch to elevate any dish.
One ounce (28 grams) of cheddar or parmesan contains more than 110 calories and 7 grams of fat, while 1 ounce of feta has only 74 calories and 6 grams of fat (2, 3, 4). Additionally, it contains more calcium and B vitamins than other cheeses like mozzarella, ricotta, cottage cheese or goat cheese (2, 5, 6, 7, 8).
When it comes to cheese, feta is a healthy choice. Not only is it packed with protein and fat – both essential nutrients for helping you to feel full and energised – it's also good for your gut. Probiotic yeasts in feta may lower the PH in your stomach, which is key for a healthy gut.
French Feta is made with Lacaune sheep's milk (if you remember, that's the sheep breed used for Roquefort production). It has a softer and creamier texture that Greek Feta and a milder, less tangy flavor (though it's sharper than Israeli Feta).
The word “Feta” means slice or slab in Greek. That term originated in the 17th century—before then, Feta was just called “cheese” in Greece—and refers to the tradition of slicing up cheese and placing it in barrels, a practice that continues to this day.
According to the doctor, drinking water after eating watermelon is generally safe and there are no specific side effects associated with it. However, whether or not you choose to drink water immediately after eating watermelon is a matter of personal preference, he added.
Good news: Your pooch can eat watermelon. However, this does come with precautions, according to the American Kennel Club. First, the watermelon must be seedless or you should remove the seeds before giving it to your pet. The seeds could lead to an intestinal blockage, so be sure that you pick a seedless watermelon.
Salt is a great way to enhance these fruits' natural sweetness. Salting watermelon also improves the fruit's texture. A little sprinkling of salt brings all the liquid to the surface of the water-rich fruit. As a result, each bite is guaranteed to be juicy and sweet.
Melon: Pairs well with basil, blackberry, blueberry, cilantro, citrus, cucumber, ginger, lemongrass, lemon verbena, mint, strawberry, and vanilla. It mixes especially well with Champagne, Cointreau, curaçao, port, sake, sweet white wines, and tequila.
Calcium nitrate and potassium nitrate are excellent fertilizer sources for side dressing. Using 1 to 2 tablespoons per plant of side-dress fertilizer, such as calcium or potassium nitrate, is plenty. It's important to thoroughly mix in the fertilizer so the watermelon transplants are not burned.
There is a popular myth that watermelon should not be grown close to other cucurbits such as cucumber, cantaloupe, or squash because of an adverse effect on horticultural traits such as flavor. However, watermelon will not cross with any other cucurbits except for species within the genus Citrullus.
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Introduction: My name is Amb. Frankie Simonis, I am a hilarious, enchanting, energetic, cooperative, innocent, cute, joyous person who loves writing and wants to share my knowledge and understanding with you.
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