Jul 09 2026
Restaurants›Blu Ristorante›Compressed Watermelon, Feta, Pistachio Brittle, Balsamic Pearls, Mint, Fig Raspberry Vinaigrette Recipe

Compressed Watermelon, Feta, Pistachio Brittle, Balsamic Pearls, Mint, Fig Raspberry Vinaigrette Recipe

Inspired by Blu Ristorante
Time1h
Serves4

Refreshing watermelon salad with feta and pistachio.

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Ingredients

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Salad Base

Pistachio Brittle

Balsamic Pearls

Fig Raspberry Vinaigrette

Method

Prepare the Salad Base

  1. 1

    Compress the Watermelon

    Cut the watermelon into cubes and compress them in a vacuum sealer or tightly wrap in plastic wrap for 30 minutes to enhance their flavor.

  2. 2

    Assemble the Salad

    In a bowl, combine the compressed watermelon cubes, crumbled feta cheese, and fresh mint leaves. Toss gently to combine.

Make the Pistachio Brittle

  1. 3

    Prepare the Brittle

    In a saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves. Bring to a boil without stirring. Once it reaches a golden amber color, remove from heat and quickly stir in the pistachios.

  2. 4

    Set the Brittle

    Pour the mixture onto a parchment-lined baking sheet and spread it out. Let it cool completely, then break into pieces.

Make the Balsamic Pearls

  1. 5

    Prepare the Balsamic Pearls

    In a saucepan, heat the balsamic vinegar until it simmers. Whisk in the agar-agar and stir continuously for 2-3 minutes until dissolved. Using a dropper, drop the mixture into a bowl of cold oil to form pearls. Let sit for a few minutes to set.

Make the Fig Raspberry Vinaigrette

  1. 6

    Combine Ingredients

    In a bowl, whisk together fig preserves, raspberry vinegar, olive oil, salt, and black pepper until well combined.

Serve the Salad

  1. 7

    Assemble and Serve

    Plate the watermelon salad, drizzle with fig raspberry vinaigrette, sprinkle with pistachio brittle, and top with balsamic pearls. Garnish with additional mint leaves if desired.

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