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magazine watermelon feta and arugula salad with balsamic glaze
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This watermelon salad recipe with a balsamic glaze is a "simple" dish—if simple means merely marinated, spice-crusted, and grilled.
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There’s no law that says watermelon salads must incorporate feta. This renegade combination is at once sweet, tart, and savory—the kind of dish that’s as comfortable at the breakfast table as it is at a potluck.
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This colorful salad packs a bit of heat by adding the jalapeño; it balances out the cooler flavors, but feel free to omit it.
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Grilling the watermelon adds a savory depth to the fruit, giving this refreshing summer salad much more flavor than you’d imagine from this simple combination.
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Red, juicy, and sweet, tomatoes and watermelon are soul mates, and they both need salt, spice, and fat to reach their full potential.
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Sweet and sour is a recurring theme in Arabic cuisine. Pomegranate molasses has this distinct taste. Here I've mixed it with other flavors, but it can be used on its own to enhance a salad, a dip or a savory pastry. The pepperiness of the arugula and the soft buttery eggplant along with the sweet cherry tomatoes are unforgettable.
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A super-juicy watermelon is key; it should feel heavy for its size and sound hollow when tapped.
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Wishy-washy greens needn't apply: A gorgeously balanced symphony of peppery and bitter greens, cut with a lemony vinaigrette that makes the feta go creamy, and an occasional pop of sticky, sweet date, this is sure to become your go-to salad all summer long.
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Chef Graham Elliot, of restaurants Graham Elliot and Grahamwich in Chicago, shared this recipe as part of a Tree-Trimming Party Menu he created exclusively for Epicurious. Here's a salad that puts a twist on classic holiday flavors. Homemade smoked marzipan mingles with crisp prosciutto and caramelized figs on arugula dotted with a ricotta cream. If your ricotta is on the wet side, see our instructions for how to drain it, an important step before making the cream. The marzipan can be made up to five days in advance.
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A simple combination of shallots, chile, and loads of acid, fat, and salt transforms any mediocre melon into something juicy and joy-inducing. Feta helps too.
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An unexpected side dish that can be made hours ahead of a party; wait until the last minute to toss together.
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The jalapeño's ribs and seeds are the spiciest parts; be careful not to rub your eyes after handling (or wear gloves)!
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Caramelized Champagne grapes make the ideal jammy sauce.
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This easy yet satisfying dish transforms high-flavor pantry ingredients (hoisin! balsamic! gochujang!) into a marinade and a glaze so no flavor goes to waste.
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