Watermelon, Feta, and Pickled Grapes Recipe

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

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

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. 

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