Watermelon, Feta, and Pickled Grapes Recipe

Watermelon, Feta and Pickled Grapes
www.woodwardatames.com

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. 

Nutrition

Calories per serving:

386 calories

Dietary restrictions:

Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

19%

Servings:

4
  • Fat 16g 24%
  • Carbs 55g 18%
  • Saturated 7g 33%
  • Fiber 2g 9%
  • Sugars 51g
  • Monounsaturated 7g
  • Polyunsaturated 1g
  • Protein 7g 14%
  • Cholesterol 33mg 11%
  • Sodium 585mg 24%
  • Calcium 231mg 23%
  • Magnesium 34mg 9%
  • Potassium 339mg 10%
  • Iron 1mg 8%
  • Zinc 1mg 10%
  • Phosphorus 180mg 26%
  • Vitamin A 83µg 9%
  • Vitamin C 11mg 19%
  • Thiamin (B1) 0mg 9%
  • Riboflavin (B2) 0mg 23%
  • Niacin (B3) 1mg 4%
  • Vitamin B6 0mg 12%
  • Folic Acid (B9) 26µg 6%
  • Vitamin B12 1µg 11%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 7%
  • Vitamin K 29µg 36%
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