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
Instructions
For The Pomegranate-Balsamic Sauce:
Combine the pomegranate molasses, balsamic vinegar, and honey 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 Watermelon Pistachio Feta 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.