So far this summer, one of my favorite dishes to make has been watermelon salad. Putting watermelon into salad form (other than fruit salad), elevates it from the picnic table to a sophisticated number (which I would probably end up still taking to a picnic). Watermelon salads are extremely simple and quite healthy. In fact, one of the great features of watermelon is that it’s so juicy that if you want to skip a dressing all together, you can, no big deal. My personal requirement for a watermelon salad is that it combine the sweet and salty. I made this rendition for lunch yesterday.
Ingredients are for a single serving, so you can adjust accordingly. It’s very forgiving – just do as much or as little of whatever you want.
Ingredients (in their incredibly exact state…)
- 1 1/2 cup cubed watermelon
- Sprinkling of crumbled feta cheese
- Yet another sprinkling of torn basil
- A light drizzle of balsamic vinegar (I went really light because I wasn’t adding olive oil or anything else to mellow it out)
- I did not add salt because feta is salty, but you totally could if you’re a salt kind of person
Combine and eat :).
I had a watermelon salad that was made with arugula, pine nuts, goat cheese, and a balsamic reduction. Delicious. I also want to try adding capers. That would be a good way to nix the cheese and make this vegan. You can kick this up a million ways. This recipe is basic. Adjust according to your own tastes, and don’t be freaked out by the idea of adding savory and salty ingredients to such a sweet fruit. It works, and it’s a perfect summer dish because it’s cool, simple, and hits all your favorite notes on your tongue.