Watermelon, Mint, Feta, And Fried Peanut Salad

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Chef Edward Lee shares a distinctly Southern take on a classic watermelon salad.

By
Edward Lee
Edward Lee
Edward Lee
Edward Lee is the chef-owner of 610 Magnolia and Nami in Louisville, Kentucky, and the culinary director for Succotash Restaurants in Washington, DC, and Maryland, for which he was awarded a Bib Gourmand from the Michelin Guide. He is also the cofounder of the LEE Initiative, a nonprofit dedicated to diversity and equality in the restaurant industry.
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Published on April 23, 2024
Recipe tested by
Southern Living Test Kitchen
Southern Living Test Kitchen
Recipe tested by Southern Living Test Kitchen

The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama.

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Southern Living Watermelon, Mint, Feta, And Fried Peanut Salad in a bowl to serve
Photo:

Victor Protasio, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell 
Active Time:
10 mins
Total Time:
20 mins
Servings:
8

This fresh take on a watermelon salad comes from Kentucky chef, Edward Lee. In his cookbook, Bourbon Land: A Spirited Love Letter to My Old Kentucky Whiskey, he explores cooking with bourbon, and infuses it throughout this refreshing salad that combines the sweet melon with the freshness of mint and the slightly nutty flavor of toasted sesame seeds. The glazed peanuts on top are perfectly coated and seasoned from the bourbon and soy sauce, while the feta crumbles add a creamy texture.

Our favorite part might just be the homemade Bourbon Salt he finishes the salad with. It might seem like a lot of work for a garnish, but one batch will last quite awhile, and will add depth of flavor to countless dishes.

Ingredients

  • 8 cups seeded and cubed watermelon (from 1 [6-lb.] watermelon)

  • 1/2 cup loosely packed fresh mint leaves, chopped (about 1/4 cup)

  • 1 Tbsp. toasted sesame seeds

  • 1 Tbsp. olive oil

  • 1 tsp. fresh lemon juice (from 1 lemon)

  • 1 cup unsalted dry-roasted peanuts

  • 1 Tbsp. (1/2 oz.) bourbon 

  • 2 tsp. soy sauce

  • 1 1/2 tsp. granulated sugar

  • 3 oz. feta cheese, crumbled (about 2/3 cup)

  • Bourbon Salt, to taste (recipe follows)

Directions

  1. Place watermelon cubes in a large bowl. Add mint, sesame seeds, olive oil, and lemon juice. Toss gently until just combined; set watermelon salad aside.

  2. Cook peanuts in a medium skillet over medium heat, stirring occasionally, until just lightly toasted, about 2 minutes. Add bourbon, soy sauce, and sugar; cook, shaking skillet vigorously,  until skillet is almost dry, 15 to 30 seconds. Transfer peanuts to a plate, and let cool until room temperature, about 10 minutes.

  3. Divide watermelon salad evenly among 8 bowls, and top evenly with feta and fried peanuts. Sprinkle with Bourbon Salt to taste. Serve immediately.

Bourbon Salt

ACTIVE 5 MIN. - TOTAL 1 HOUR, 40 MIN. - MAKES 1 CUP

Line a rimmed baking sheet with parchment. Bring 2 1/2 cups bourbon to a simmer in a pan over medium. Cook, undisturbed, until reduced by half, about 10 minutes. Add 1 cup coarse sea salt; bring to a simmer. Cook, undisturbed, until most of bourbon has evaporated, about 8 minutes. Spread salt on baking sheet in an even layer. Bake at 200°F until dry, about 1 hour. Let cool 15 minutes. Break up large pieces; store in an airtight container at room temperature up to 1 month.

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