This is probably the simplest recipe I'm ever going to post, if you can even call it a recipe!
Here in the south (Missouri counts as the south, right?), we do something people elsewhere consider a bit funny. We eat our watermelon with salt. Not like a drizzle of salt, more like a large pinch of kosher or coarse sea salt.
I can't even imagine eating watermelon just on its own, sweet as can be. This recipe is, ideally, how I'd eat watermelon every day all day in the summertime. As far as I'm concerned, it's the perfect lunch.
One whole (small-ish, unless you want to lose a hand) watermelon, cut with a BIG knife into rounds.
Feta Cheese - any kind, fat free, whole milk, whatever you like.
1/2 cup Balsamic Vinegar
Handful Fresh Basil
1. Make the balsamic vinegar into a reduction. Put it into a small saucepan on the stove, and turn up the heat until it boils. Immediately at that point reduce the heat to a simmer, and stir until it thickens slightly. Do NOT leave this alone - 5 seconds is all it take to turn balsamic reduction into balsamic paste. Also, it will continue to thicken as it cools, so don't take it quite to that syrup point. Remove from heat and set aside.
2. Sprinkle watermelon with feta crumbles, torn basil leaves, and then drizzle on the reduction.
4. Cut, serve, and enjoy!!!