Watermelon to the rescue!

With the heat wave we’re having up here in New England (I'm from New England now!), it’s the perfect time for something cool and refreshing.  Watermelon definitely tops the list of refreshing foods, so why not mix it up a bit and enjoy a nice watermelon salad?  It’s great by itself, but you can also pile it on top of a mound of crisp lettuce or serve it alongside a burger for your next barbecue. 

Here’s what you’ll need:

4 cups-ish cubed watermelon
10 Basil leaves
4 oz. feta
½ cup slivered almonds
2 Tablespoons lime juice
1 Tablespoon honey
3 Tablespoons olive oil
¼ teaspoon each salt & pepper

First thing we need to do is toast the almonds so they can cool while we make the rest of the salad.  Nuts have so much more flavor after they’ve been toasted.  Pour them into a skillet over medium heat and continue to stir until they begin to brown and smell amazing.  Remove them from the heat and set them aside. 

Next comes the basil.  We’re going to do what’s called a chiffonade.  Don’t worry, it’s easier to do than it is to spell.  Stack up your leaves with the largest ones on the bottom. 

Then roll the stack up like a… well, like this:

Now thinly slice the whole thing.

When you’re done, you’ll end up with a nice pile of basil ribbons. 

Next comes the feta.  Dice or crumble it into fairly small pieces.  

Now, throw your watermelon into a bowl followed by the basil, almonds, and feta. 

Mix it gently until everything is evenly distributed. 

Now let’s make the dressing.  Dressing is really easy to make.  Not sure why so few people do.  Squeeze the lime juice into a bowl then add the honey olive oil and salt and pepper.  Whisk until it looks something like this:

Easy enough, huh?  Now pour it over the watermelon mixture. 

Mix the whole thing together and serve.  Like most salads, it is best made right before serving.  This shouldn’t be a problem since you’ll probably be picking bites out even as you make it. 

The sweetness of the melon off set by the saltiness of the cheese and the brightness of the basil, it simply sings of summer.   

Comments

[jodi]

It's almost too pretty to eat. :)

[Jennifer Colgan]

OMG, this looks amazing! I love feta and watermelon. I must try it.

[Emily Ryan-Davis]

Yum. Now if only someone would go out in the 105 degree mid-Atlantic heat and fetch a watermelon and some feta for me.