This recipe is so simple. It has three 5 ingredients: watermelon, basil, balsamic, olive oil and salt. Yep! That’s it. And when there are only few ingredients, they had better be the best there are. Look for ripe, seedless watermelons, when they are bursting with luscious sweetness. Tap their shell; they should sound hollow and feel firm, never soft or mushy. Buy the oldest balsamic vinegar that you can afford. You’ll maybe have to purchase it at a gourmet shop, but once you discover the glories of 25-, 50, or even 100-year old balsamic vinegar, you will be hooked. I used an 18 year old aged Balsamic from The Olive Crush. This is not vinegar to sprinkle with abandon over lettuce or tomatoes, but instead a syrup elixir to use sparingly. Just a drop or two provides flavor that is rich, mellow, sweet, and full – unlike any vinegar you have tasted before. When paired with watermelon, as I have here, it’s heavenly.
