Whoever first came up with the watermelon pistachio feta salad 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.
2tablespoonsroasted and salted pistachiosroughly chopped
2sprigsfresh mint leaveslarge leaves torn
2ouncescrumbled feta cheese
extra-virgin olive oilfor garnish
Instructions
For The Hot Honey-Balsamic Sauce:
Whisk together the balsamic vinegar and hot honey in a bowl and add enough honey to balance out the tartness. Add a pinch of salt, and a crack of pepper, taste, and adjust seasoning as desired (Microwave it briefly before using as needed to make it easier to blend and pour).
For The Watermelon Pistachio Feta Salad:
Peel the watermelon then cut into 1-inch thick slabs. Cut each slab up so you have some small, bite-sized wedges. To serve, arrange the wedges on a platter, top with pistachios, mint, and cheese, drizzle with the hot honey mixture and a few spoonfuls olive oil top with a pinch of salt, and serve.