Melon, Basil, And Feta Salad With Balsamic–Red Wine Reduction
Serves: 6
Irma Bergnaum
1 January 1970
Based on User reviews:
47
Spice
43
Sweetness
44
Sourness
45
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
3 tbsps
Shelled Pistachios3 tbsps
Almond1 cup
Cherry Tomatoes (halved)200 g
Prosciutto (200 grams)1.333333 cups
Feta Cheese (crumbled marinated 200 grams/7 oz)4 cups
Balsamic Vinegar1 cup
Marsala1 cup
Red WineDirections:
1
To make the balsamic reduction, put the balsamic, Marsala and red wine in a heavy-based saucepan over medium-low heat
2
Cook until reduced by two-thirds and thickened to the consistency of honey (this will take 2 to 3 hours)
3
Remove from the heat and set aside
4
To make the balsamic reduction, put the balsamic, Marsala and red wine in a heavy-based saucepan over medium-low heat
5
Cook until reduced by two-thirds and thickened to the consistency of honey (this will take 2 to 3 hours)
6
Remove from the heat and set aside
7
Put the pistachios and almonds in a small frying pan over medium heat
8
Cook for 5 minutes, stirring continuously, until lightly brown
9
Transfer the nuts to a large bowl and allow to cool
10
Put the lime zest and juice in a small bowl and add the olive oil
11
Whisk well using a fork or whisk
12
Put the tomatoes, cantaloupe, and watermelon in a large bowl
13
Pour over the lime vinaigrette and toss lightly
14
Arrange the prosciutto or smoked fish (if using) over the top, crumble over the feta, and drizzle with the balsamic reduction
15
Season with sea salt and freshly ground black pepper and garnish with the toasted nuts and basil leaves
16
Put the pistachios and almonds in a small frying pan over medium heat
17
Cook for 5 minutes, stirring continuously, until lightly brown
18
Transfer the nuts to a large bowl and allow to cool
19
Put the lime zest and juice in a small bowl and add the olive oil
20
Whisk well using a fork or whisk
21
Put the tomatoes, cantaloupe, and watermelon in a large bowl
22
Pour over the lime vinaigrette and toss lightly
23
Arrange the prosciutto or smoked fish (if using) over the top, crumble over the feta, and drizzle with the balsamic reduction
24
Season with sea salt and freshly ground black pepper and garnish with the toasted nuts and basil leaves