![Southern Living Watermelon, Mint, Feta, And Fried Peanut Salad in a bowl to serve](https://cdn.statically.io/img/www.southernliving.com/thmb/k6-HsHsZ6eTj72vIggorZdAyWCw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/27743_EdLee_179-ee61514eb7c6410b9d396cbaf3bc317e.jpg)
Victor Protasio, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell
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
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8 cups seeded and cubed watermelon (from 1 [6-lb.] watermelon)
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1/2 cup loosely packed fresh mint leaves, chopped (about 1/4 cup)
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1 Tbsp. toasted sesame seeds
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1 Tbsp. olive oil
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1 tsp. fresh lemon juice (from 1 lemon)
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1 cup unsalted dry-roasted peanuts
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1 Tbsp. (1/2 oz.) bourbon
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2 tsp. soy sauce
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1 1/2 tsp. granulated sugar
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3 oz. feta cheese, crumbled (about 2/3 cup)
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Bourbon Salt, to taste (recipe follows)
Directions
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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.
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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.
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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.