From Liz's book "Beautifully Delicious, Cooking with Herbs and Edible Flowers"
¾ cup balsamic vinegar
1 teaspoon sugar
1 small seedless watermelon
1 pint cherry tomatoes (assorted colors)
2 tablespoons thinly sliced red onion or scallions
2 tablespoons chopped mint
2 tablespoons thinly sliced basil
2 tablespoons extra virgin olive oil
Pepper, freshly ground
½ cup feta cheese
½ cup assorted edible flower petals (nasturtium, calendula, garlic, chive, cherry tomato, cucumber)
- To create the glaze, bring the balsamic vinegar and sugar to a boil in a small saucepan over high heat. Reduce the heat to low and simmer until the vinegar is reduced and syrupy, about 20 minutes. Set aside to cool. *You can purchase a balsamic glaze if you prefer.
- Remove the rind from the watermelon and slice into 1 ½- inch thick slices. Cut disks from the watermelon slices using a 2 ½- inch cookie cutter. Save the leftover melon for nibbling.
- Slice the tomatoes in half from top to bottom. Cut the feta into tiny cubes and set aside for garnish. Combine the sliced tomatoes, onion, herbs, and olive oil in a bowl and toss gently with salt and pepper to taste.
Place a watermelon disk on each plate. Evenly distribute the tomato and herb mixture onto the top of each watermelon disk and drizzle with balsamic glaze. Finish with a sprinkling of feta and flower petals.
To serve as a salad:
Remove the rind from the watermelon. Cut the watermelon into 1 inch cubes. Place 4 cups of watermelon into a large bowl. Combine with the tomatoes, slice onions, and herbs. Toss gently with 2-3 tablespoons of the balsamic glaze and olive oil. Season with salt and pepper to taste. Finish with flower petals and feta. Serve.