Watermelon-Feta Steak
Every now and then something brilliant hits you over the head and you wish you discovered that genius trick first, patented it and retired to easy living on the shores of a remote caribbean island. I often struggle with slicing the unwieldy watermelon — do I cut it in half first, then slice it into easy-gripping triangles? Do I chop it into neat little cubes for easy bites that don’t require a fork and knife? Is there a *right* way to slice that big bertha? I don’t know the answer to that, but I do know that thanks to my brother’s brilliant find, I recently discovered the simplest plan of attack that, in my opinion, is the most beautiful as well. Simple circles. The result is like cutting into a juicy steak, only sweeter. Doesn’t that plate just make you swoon for summer?!
Simple Slicing
Balsamic-Drizzled Watermelon Steak Topped
with Feta, Mint and Pistachios
Serves a watermelon sized party {all ingredients optional}
1 Seedless Watermelon
1/2-1 lb fresh goat’s milk feta {NYC: Ardith Mae at the greenmarket is the best!}
1 bunch fresh mint, chopped
1/2-1 cup shelled pistachios, chopped
Good aged balsamic for drizzling
Maldon salt to taste
- Place the watermelon on its side — if it is more round in shape, slice a thin edge off the rind to create a flat surface that you can lay on the cutting board to avoid rolling.
- With a large chef’s knife slice into 1-inch thick circles and set aside.
- Lay each circle flat and take a small paring knife to slice around the circle where the melon meets the rind.
- Place each melon circle in the center of a plate, top with crumbled feta, chopped mint, chopped pistachios and a drizzle of balsamic. Add flaky salt to taste, if desired {will bring out the sweetness of the melon}.
More Summer Stars:
Fresh Lime-Margarita Marinated Watermelon
Pink Fizzy Lemonade Cocktails Beat the Heat
Avocado & Tropical Fruit Salsa
Creole Roasted Fresh Corn-Tomato Salsa
Lime-Kissed Peach and Corn Summer Salad
The Ultimate Summer Slaw
8.ate@eight 