SUMMER WATERMELON SALAD: A SIP IN A BITE

Saturday, July 2, 2011

Eating watermelon is like taking a sip and a bite at the same time. Juicy, red ripe watermelon is the perfect summer picnic food. Thick wedges devoured by children in bathing suits – juice dribbling down their chins and seeds spit on the grass – are visions of summer that I hold dear.

If you are in the mood for a more cultured approach, slice watermelon into cubes, or dish it up in balls, so that it can be eaten neatly with a fork. It may surprise you to know that watermelon goes beautifully in salads mixed with other fresh summer vegetables and even cheese. Here, I have paired it with cucumbers, red onion, pistachios, and feta cheese. It is an odd departure from a chin-dribbling juice and bathing suit melon fest, but it works together beautifully. Serve it as a side to any grilled meal.

For the vinaigrette:

4 Tbsp. extra virgin olive oil

4 Tbsp aged balsamic vinegar

kosher salt and freshly ground black pepper, to taste

For the salad:

2 cups cubed and seeded watermelon

1/2 cup peeled, seeded, and chopped cucumber

1/2 cup chopped red onion

1/4 cup chopped roasted pistachios

1 Tbsp fresh basil, finely chopped

1/4-1/2 cup crumbled feta cheese

1. MAKE THE VINAIGRETTE: In a small bowl, whisk together the olive oil and vinegar. Season to taste with salt and pepper.

2. MAKE SALAD: In a large serving bowl, combine melon, cucumber, red onion, pistachios, and basil.

3. TOSS AND SERVE: When you are ready to serve, toss salad with enough vinaigrette to coat everything nicely, but not drown it. Sprinkle with feta cheese and then serve immediately.

Peace and love from my kitchen to yours,

Waverly