Watermelon Salad With Mint-Tea Vinaigrette

1. 1

   Place the green tea over medium-high heat. Bring to a boil and cook until reduced by about half. Add the sugar and continue to boil until reduced by half again and syrupy. Remove from the heat and set aside.

2. 2

   Slice off the ends of the lemon and place them in a measuring cup with half of the mint. Muddle them with the butt of a table knife until bruised and fragrant. Pour the tea syrup into the measuring cup and set aside to cool completely.

3. 3

   Juice the remaining lemon and put the lemon juice in a bowl with the vinegar and bitters. Strain the cooled syrup into the bowl. Slowly whisk in the oil, and season with salt to taste.

4. 4

   Place the melon in a wide shallow serving bowl. Drizzle the dressing over the melon. Add the feta and the remaining mint, stir gently with a spatula, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.