# Ingredient List:
→ Salad
01 - 4 cups cubed seedless watermelon
02 - 4 cups fresh arugula
03 - 3/4 cup crumbled feta cheese
04 - 1/4 cup thinly sliced red onion
05 - 1/2 cup fresh mint leaves, chopped (optional)
06 - 1/4 cup roasted pistachios or walnuts, roughly chopped (optional)
→ Balsamic reduction
07 - 1/2 cup balsamic vinegar
08 - 1 tablespoon honey or maple syrup
→ Finishing
09 - 2 tablespoons extra-virgin olive oil
10 - Freshly ground black pepper, to taste
11 - Flaky sea salt, to taste
# How-To Steps:
01 - Combine balsamic vinegar and honey in a small saucepan and bring to a gentle simmer over medium heat. Stir frequently and simmer until the volume is reduced by about half and the liquid coats the back of a spoon, roughly 8–10 minutes.
02 - Remove the pan from heat and transfer the reduction to a small bowl; let it cool to room temperature so it will thicken further and not wilt the greens.
03 - Using a chef’s knife, trim and cube the watermelon and thinly slice the red onion. Roughly chop mint leaves and nuts if using.
04 - Spread the arugula on a large serving platter or in a salad bowl to form a base.
05 - Scatter the watermelon cubes evenly over the arugula, then distribute crumbled feta, red onion and mint. Sprinkle roasted nuts if desired.
06 - Drizzle extra-virgin olive oil over the composed salad, then spoon the cooled balsamic reduction in a fine stream to taste.
07 - Finish with a few grinds of black pepper and a light pinch of flaky sea salt. Serve immediately to preserve texture and temperature contrast.
