Whoever first came up with the feta watermelon situation qualifies as a genius in our book because it's simple yet brilliant. And, while we don't know who that person is, we know they were on to something good. This recipe takes that watermelon salad combo and raises it a notch with the addition of mint, pistachios, and a pomegranate molasses-balsamic drizzle.
It's really adaptable so, if you're not feeling the nuts, leave them out or add toasted pumpkin seeds instead. If dairy isn't your thing, just be sure to top the watermelon with a really awesome sea salt. And, if you like it as is? Well, then we should really get together for a dinner party sometime soon!
(about 2 pounds)
large leaves torn
For the drizzle: Combine the pomegranate molasses and balsamic in a bowl and add enough honey to balance out the tartness (the amount will depend on how tart your pomegranate molasses is). Add a pinch of salt, and a crack of pepper, taste, and adjust seasoning as desired.
For the salad: Peel the watermelon then cut into 1-inch thick slabs. Cut each slab up so you have some wedges. To serve, arrange the wedges on a platter, top with pistachios, mint, and cheese, drizzle with oil, a few spoonfuls of the drizzle, top with a pinch of salt, and serve.
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