Faran Krentcil’s Watermelon Mozzarella Salad #SaladFest2013

I call this the Blair Waldorf Salad, after Leighton Meester’s Gossip imagesGirl character.  I started making it after I had something similar at Cafe Select in New York City, and it was the first time I remember enjoying watermelon.  The balsamic gave it the right amount of tartness, and the basil gave it a good savory edge.

The Cafe Select version was an appetizer, and it was a little tower – a circle of watermelon, a circle of mozzarella, a circle of basil leaves, and balsamic drizzled over the whole thing.  

I broke it down and made it a more casual salad that you can share with friends.

faran salad

Watermelon Mozzarella Balsamic Salad
Servings: 1-2
Time: 10 minutes

  • 2 cups watermelon
  • 1/2 cup buffalo mozzarella
  • Juice of 1/2 a lemon
  • Drizzle of extra virgin olive oil
  • 2 teaspoons balsamic vinegar
  • 1 handful basil, chopped


Take 2 cups of diced watermelon.  Place in container with lid. (And old takeout container is fine.)

Soak in lemon juice, and olive oil for a little bit while you chop the mozzarella.
Then add the cheese, balsamic vinegar and shake. Place the salad on a plate and top it with shredded basil.
Faran Krentcil is a writer and creative consultant in New York City. You can visit her at farankrentcil.tumblr.com, or in Equestria with her friends, the My Little Ponies.

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Recipe: Balsamic Glazed Onions

Attention, attention: ONIONS ARE VEGETABLES.

We know you know that, but do you really know that?

Another little mindset shift for you: Roasted onions are sweet.  Like, really sweet.  And they work well with anything from meat to seafood.  Or grains to greens.  Mix some of these suckers into anything you’re making for an added savory-sweet taste.

Hold up: a savory + sweet vegetable?  Now that’s the dream.

Do you really need any other motivation to make these Balsamic Glazed Onions?  Didn’t think so.  Go forth and roast.  Just  be sure to let us know your thoughts in the comments below.


Balsamic Glazed Onions

  • 1 large red onion
  • Extra virgin olive oil
  • Good quality balsamic vinegar
  • Salt and pepper


Preheat oven to 350 degrees. Slice red onion into thick rounds trying to keep all the
rings intact. Place rounds directly on large baking sheet or on foil lined sheet if you
prefer.  Do not overlap.

Drizzle with olive oil, balsamic and sprinkle salt and pepper.  Use your hands to rub the dressing in.  Flip the onions while keeping them together to ensure an even coating (we know–it’s tricky! But you can do it!)

Roast for 20-30 minutes or until crisp and tender. We like to serve them on top of
fish,  grains, or allow them to cool and mix them into a salad with some great goats cheese.

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