Is there anything more essential to summer than cool, crisp slices of watermelon? They’re juicy and just what you want to eat for a healthy dessert… but if you’ve ever tried a sprinkle of salt on watermelon, you know how it amplifies the sweet fruity flavor. We’ve got a fun way to bring a whole watermelon to the table differently as an appetizer: watermelon pizza! Top each slice with feta cheese crumbles, fresh oregano leaves (or use shredded fresh basil / mint leaves), and crunchy Maldon salt, but what makes these slices sizzle is the balsamic fig glaze made of Orchard Choice or Sun-Maid California Figs. You’ll find this glaze to be just about perfect for drizzling on a wheel of Brie, to serve on a cheese board, or even to drizzle on grilled meat.
Sliced Watermelon Salad with Fig Balsamic Glaze
- 1 cup Orchard Choice or Sun-Maid California Figs
- 3/4 cup balsamic vinegar
- 3 tbsp sugar
- 1 watermelon 10 lb
- 1 cup crumbled feta cheese 3.5 ounces
- oregano leaves
- maldon salt
- To make fig balsamic glaze: stem and mince the figs. Pour vinegar into a small saucepan. Stir in figs and sugar. Turn heat onto medium high and cook for 6 minutes, stirring occasionally. Cool for 10 minutes.
- Slice watermelon into six 1-inch rounds. Cut each watermelon round into six wedges.
- Drizzle fig balsamic glaze over the slices and sprinkle on feta, oregano, and Maldon salt.