Watermelon and feta salad with verjus dressing — a super-easy, refreshing summer salad.
Ver-what?
Verjus (pronounced ver-jue) is an old ingredient—literally “green juice”—made from unripened grapes. Used since the Middle Ages as a sauce component, tenderizer and condiment, verjus delivers a gentle, tart brightness more like green apple than the sharp bite of vinegar. It’s an excellent alternative to vinegar when you want acidity without aggressiveness.
One advantage of using verjus in vinaigrettes is that you need much less oil. Instead of a typical 3–4 parts oil to 1 part acid, try a ratio closer to 1/2 part oil to verjus for a lighter dressing with far fewer calories.
Verjus works well in salad dressings, pan sauces, braises, or even as a simmering liquid for artichokes and whole grains when you want a subtle, wine-like infusion without sweetness. It is non-alcoholic and, once opened, keeps in the refrigerator for about a week, so use it generously while it’s fresh.
If you have extra watermelon, consider making a chilled watermelon cooler to enjoy alongside this salad — it’s especially good when prepared in advance and chilled or lightly frozen.
More Side Dishes for Summer BBQs
Vegan Baked Beans
15-Minute Corn and Tomato Salad
Watermelon and Feta Salad with Verjus
15 mins
30 mins
45 mins
Ingredients
- 1 small watermelon
- ⅓ cup feta cheese (sheep’s milk feta suggested)
- 2 tablespoons mint leaves, thinly slivered
- 2 tablespoons basil leaves, thinly slivered
- 2 tablespoons pepitas (toasted pumpkin seeds)
- ¼ cup verjus
- 2 tablespoons extra-virgin olive oil
- Salt and pepper, to taste
Instructions
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Trim away the green and white rind from the watermelon and cut the flesh into 1-inch cubes. Arrange the cubes on a serving dish.
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Cut the feta into ½-inch pieces and scatter them over the watermelon.
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Sprinkle the slivered mint and basil over the salad. If you have basil flowers, add a few for extra aroma. Scatter the toasted pepitas on top.
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Whisk the verjus and olive oil together and drizzle evenly over the salad. Finish with a light pinch of salt and a grind of black pepper.
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Let the salad sit for about 30 minutes to let the flavors mingle, then serve.
Notes
Calories: 188
Fat: 13.4 g (Saturated Fat: 3.9 g)
Sodium: 195.9 mg
Potassium: 174 mg
Carbs: 13.1 g
Protein: 5.4 g