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