If I were a poet, I would write sonnets to watermelon. I love, love, love watermelon. This beauty is my first of the year. It’s stupid to buy it until at least June or it will be totally blah. June is probably a little early as well, but I saw these at Costco a couple of days ago and my heart started to beat extra fast in anticipation.
Once I have my watermelon, I make it into a salad with feta cheese and basil. I would eat this salad every day, all summer long. Wait a minute, I do eat this salad every day, all summer long. When I was a kid this was my favorite food in the world. As I matured a bit, asparagus and watermelon were in a fierce competition. While asparagus is more versatile, watermelon is the bomb-diggity. It’s a treat, it’s like candy, it’s something I look forward to all winter. You get the point.
This salad could not be any easier. Start by wedging up several watermelon slices. I like an approximately 1 inch cube. Depending upon the sweetness of the watermelon, I might add a pinch or 2 of salt. Next, I sprinkle on the Feta cheese. Normally I like a brick of Feta, but crumbled is what they had and crumbled is what I bought. Usually I add a chiffonade of basil. (Chiffonade is a slicing technique in which leafy green vegetables such as spinach, sorrel, or Swiss chard, or a flat-leaved herb like basil, are cut into long, thin strips. This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll. Feel free to thank Wikipedia for this definition.) As you can see, I did not use basil. Why, you might ask? I don’t believe in running to the store for one item, so I thought I’d try parsley. It didn’t suck, but I prefer basil.
This salad is a hot weather favorite. Plus, it looks ever so festive. The sweetness of the watermelon against the salty brine of the Feta simply works. You are going to make this again and again. Maybe you’ll even be like me and make it every day of watermelon season.
and remember what Mark Twain said: Having tasted watermelon, I now know what angels eat. Big kiss, Lynn