Balsamic Infused Watermelon Salad

  By PolyScience Culinary    ,

March 17, 2015

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Watermelon, 3 Pieces sliced 1″ batons / 2.5 cm, seeds removed.

1 Large Heirloom Tomato, sliced.

2-3 Cherry tomatoes, sliced in half.

1/2 oz. Aged Balsamic Vinegar

1/2 oz. Simple Syrup

1/2 oz. Water

1 oz. Crumbled Feta Cheese

Thyme Leaves and Flowers

Extra Virgin Olive Oil

1 oz. Aged Balsamic Vinegar, reduced to syrup consistency

Maldon Sea Salt Flakes

Fresh Cracked Black Pepper


Place sliced and seeded watermelon into vacuum bag along with brine ingredients.

Place vacuum bag into chamber vacuum sealer and pull a full, 100% vacuum on the fruit.

Remove watermelon from vacuum bag and arrange on plate with feta, tomatoes, thyme, olive oil, balsamic reduction, Maldon and black pepper.


1 Review

Phyllis F Perkins

March 10, 2017

It would be helpful if this recipe were written a little more clearly. The first step is to put the watermelon in the vacuum bag with the brine ingredients. However, the brine ingredients aren’t specified. Usually a recipe is written so that the ingredients are listed in the order of their use in preparation. However, in this recipe after the watermelon the tomatoes are listed and you need to look at the third step to figure out which are the brine ingredients. Furthermore, a brine is a salt solution. Either the sale for the brine was accidentally left out — assuming that the Maldon Sea Salt Flakes are used as a finishing touch as the recipe suggests — or you should change the word from brine to marindate. I am sure that the salad would taste very lovely, but the written recipe needs work.

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