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Introduction
The origins of watermelon 'pizza' can be traced back to the sun-drenched Mediterranean region, where the combination of sweet and salty flavors has long been celebrated. This whimsical dish reflects the ingenuity and culinary flair of Italian cuisine, taking a beloved summer fruit and transforming it into something delightfully unexpected. Watermelon's vibrant hues and refreshing qualities make it a natural choice for this creative treat, which has become a popular summertime staple at picnics, barbecues, and al fresco dining occasions across the globe.
Ingredients
• 1 small (3-4 pound) seedless watermelon, cut into 1-inch thick slices or wedges
• 8 ounces feta cheese, crumbled (use a high-quality feta in brine)
• 1/2 cup fresh mint leaves, thinly sliced or roughly chopped
• 2 tablespoons honey (use a mild, floral variety like orange blossom or wildflower)
• 2 tablespoons balsamic vinegar (use an aged balsamic vinegar for richer flavor)
• 2 tablespoons extra-virgin olive oil
• Flaky sea salt and freshly ground black pepper, to taste
Step 1:
Using a sharp knife, slice the watermelon into 1-inch thick slices or wedges. Arrange them on a serving platter or individual plates.
Step 2:
Crumble the feta cheese over the watermelon slices, distributing it evenly.
Step 3:
Thinly slice or roughly chop the fresh mint leaves and sprinkle them over the watermelon and feta.
Step 4:
In a small bowl, mix the honey, balsamic vinegar, and olive oil until well combined.
Step 5:
Using a pastry brush or spoon, drizzle the honey-balsamic mixture over the watermelon, feta, and mint.
Step 6:
Season with flaky sea salt and freshly ground black pepper to taste.
Q: Can I prepare this dish in advance?
A: No, it's best to assemble the watermelon pizza just before serving to prevent the watermelon from becoming watery and the other ingredients from becoming soggy or wilted.
Q: How do I choose a ripe watermelon?
A: Look for a watermelon that feels heavy for its size, has a creamy yellow spot on one side (where it rested on the ground), and has a dull, rather than shiny, exterior. Also, give it a gentle tap - a ripe watermelon should have a hollow sound.
Q: Can I use a different type of melon instead of watermelon?
A: Yes, you can substitute with other melons like cantaloupe or honeydew if watermelon is not in season or available.
• For a vegan option, substitute the feta cheese with a plant-based alternative or omit it.
• If watermelon is not in season, you can substitute with other melons like cantaloupe or honeydew.
• Fresh basil or arugula can be used instead of mint for a different flavor profile.
• Adjust the amounts of honey and vinegar to taste preference and desired level of sweetness and acidity.
• This recipe is gluten-free and can be made nut-free by omitting any nut-based ingredients.
Serve the watermelon pizza immediately after assembling, while the watermelon is still fresh and the flavors are bright.
This dish is best consumed immediately and does not store well due to the watermelon's high water content. If you have leftovers, cover and refrigerate for up to 24 hours, but the watermelon may become watery and lose its crispness.
This recipe comes together quickly, but it's best to prepare all the components before assembling to ensure the watermelon doesn't become overly watery.
- Use a high-quality aged balsamic vinegar for a richer, more complex flavor.
- Adjust the amount of honey and balsamic vinegar to your desired level of sweetness and acidity.
- Sprinkle the feta cheese and mint just before serving to prevent them from becoming soggy.
For a vegan option, substitute the feta cheese with a plant-based alternative or omit it. You can also try substituting the mint with fresh basil or arugula for a different flavor profile.
This watermelon pizza pairs well with crisp white wines, such as Sauvignon Blanc or Pinot Grigio, or a light, refreshing beer like a wheat beer or lager.
Best in the summer when watermelons are in peak season.
This recipe contains dairy (feta cheese) and may contain traces of tree nuts or other allergens from the honey, depending on the manufacturer.
