Watermelon, Feta, and Pickled Grapes Recipe


Nutrition

Cal/Serving: 428
Daily Value: 21%
Servings: 4

Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat18g27%
Saturated7g33%
Carbs62g21%
Fiber4g17%
Sugars50g0%
Protein9g19%
Cholesterol33mg11%
Sodium685mg29%
Calcium312mg31%
Magnesium56mg14%
Potassium521mg15%
Iron6mg33%
Zinc2mg14%
Vitamin A702IU14%
Vitamin C14mg23%
Thiamin (B1)0mg11%
Riboflavin (B2)0mg24%
Niacin (B3)1mg6%
Vitamin B60mg16%
Folic Acid (B9)27µg7%
Vitamin B121µg11%
Vitamin D0µg0%
Vitamin E1mg6%
Vitamin K11µg13%
Fatty acids, total monounsaturated8g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Watermelon, Feta and Pickled Grapes
www.woodwardatames.com

This dish is the perfect accompaniment to summer BBQ’s or a poolside snack as created by chef Mark Goldberg.

5
Ratings2

INGREDIENTS

For the pickled grapes:

  • 1 cup white wine vinegar
  • 1 cup water
  • ¾ cup sugar
  • 1 tablespoon mustard seed
  • 1 tablespoon whole coriander
  • 1 each star anise
  • 1 cup red seedless grapes

For the salad:

  • 2 cups cut watermelon, sticks or dice, yellow or red watermelon, or a mix
  • 1 cup feta, a nice creamy French feta works well
  • ½ head fennel shaved thin
  • Pickled grapes
  • Picked herbs, like parsley, chervil, tarragon, chives, or any combination
  • Extra-virgin olive oil
  • Sea salt
  • Fresh black pepper

DIRECTIONS

For the pickled grapes:

Bring everything but the grapes to a boil in a nonreactive pot. Pour the hot liquid over grapes. Cool at room temperature and then refrigerate. It's best after 8-10 hours and will hold for up to a week.

For the salad:

Gently mix watermelon, feta, fennel, grapes and herbs with a couple spoonfuls of the grape pickle liquid and a few tablespoons of olive oil. Season with sea salt and cracked black pepper. 

Recipe Details

Servings: 4

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