Description
A refreshing salad that combines the sweetness of watermelon with the crunch of cucumber, enhanced by a balsamic glaze.
Ingredients
Scale
- 500 milliliters balsamic vinegar
- 1 cup granulated sugar, divided
- 3 cups watermelon, seeded and cubed
- 1 large cucumber or English cucumber, peeled and cubed
- 1 cup arugula
- ⅓ cup goat cheese, crumbled or as desired
- ⅓ cup candied nuts
Instructions
- In a high-sided medium/large kettle, add the vinegar and 1/2 cup of sugar; heat over medium to medium-high until it boils and can sustain a fast rolling boil.
- Boil for about 15 to 20 minutes, or until reduced by about 80% and has thickened; stir intermittently.
- When the sauce is halfway done, taste it. If it’s too vinegary, add some or all of the remaining sugar.
- In a medium bowl, combine all the remaining ingredients and drizzle with the balsamic reduction as desired.
- Serve the salad fresh; extra glaze can be stored airtight in the fridge for weeks.
Notes
- Use firm, seedless watermelon for the best texture.
- This salad is best enjoyed fresh.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15 grams
- Sodium: 50 milligrams
- Fat: 12 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 3 grams
- Protein: 6 grams
- Cholesterol: 15 milligrams