Melon, basil, and feta salad with balsamic–red wine reduction
Tantalize your taste buds with this refreshing melon, fragrant basil, and sharp feta cheese salad drizzled with a luscious balsamic-red wine reduction. Perfect for a light and flavorful summer dish.
Ingredients:
- 3 tablespoons shelled pistachios
- 3 tablespoons almonds
- Finely grated zest and juice of 4 limes
- 1 scant cup olive oil (200 ml/7 fl oz)
- 1/2 cup cherry tomatoes, halved
- 1/4 canteloupe (250 grams), cut into 1/2-inch cubes
- 1/4 watermelon (250 grams), cut into 1/2-inch cubes
- 7 oz (200 grams) prosciutto or smoked fish (optional), torn into bite-size pieces
- 1 1/3 cups crumbled marinated feta cheese (200 grams/7 oz)
- 1 large handful basil, leaves picked
- 4 cups balsamic vinegar
- 1/2 cup Marsala
- 1/2 cup red wine
Instructions:
- Prepare the balsamic reduction by combining balsamic vinegar, Marsala wine, and red wine in a saucepan. Cook on medium-low heat until the mixture is reduced by two-thirds and reaches a thick honey-like consistency. This process will take approximately 2 to 3 hours. Take the saucepan off the heat and set it aside.Place the pistachios and almonds in a small frying pan over medium heat. Cook for about 5 minutes, stirring constantly until they turn lightly brown. Transfer the nuts to a large bowl to cool down.In a small bowl, mix together the lime zest, lime juice, and olive oil. Whisk the ingredients thoroughly using a fork or whisk.Combine the tomatoes, cantaloupe, and watermelon in a large bowl. Pour the lime vinaigrette over the fruits and gently toss to coat them.To serve, layer the prosciutto or smoked fish (if preferred) on top of the fruits, crumble feta cheese over them, and drizzle with the balsamic reduction. Season with sea salt and freshly ground black pepper. Finish by garnishing with the toasted nuts and basil leaves.
Summary:
- Calories: 3872 kcal
- Fat: 259 g
- Protein: 84 g
- Carbs: 244 g
- Potassium: 2881 mg
- Magnesium: 356 mg