It’s summer! The time of fresh fruit and lazy days… the time when you want to be able to go outside and enjoy your friends and family… the time for easy or starter recipes… This is when I like to have a few recipes on hand that make my life a little easier, especially on those days when the temperature is high and my energy is not. For those days, I give you the Summer Watermelon Salad!
This recipe couldn’t be easier… four ingredients and easy to adjust for the number of people you’re feeding! This is actually one of my favorite lunches… light and simple, it just screams “SUMMER” to me.
Watermelon – cut into bite-size pieces. Use as much or as little as you like, but this is your *main* ingredient. I typically use about 3 cups.
Feta cheese – I like to use crumbled *light* feta, but you can use whatever type makes you happy. I dump in some from the container – about 1/2 cup.
Basil – if I have fresh, I take a small handful and cut into a chiffonade (little ribbons). If not, I take a generous pinch of dried. I’ve done both and fresh is definitely better in this – it’s a wonderful flavor!
White wine – I use what I have in my fridge, about 1/8-1/4 cup total. I’ve used dry (Chardonnay and Pinot Gris/Grigio) and I’ve used semi-sweet/off-dry (Vidal Blanc and Viogner)… use what you like!
Cut watermelon into bite-sized pieces and place in a large bowl. Sprinkle with feta cheese and basil. Toss lightly and adjust amounts as needed.
Thumb 1/8-1/4 cup of white wine over the salad and allow time to marinate before serving.
I typically drain a bit of the liquid off before serving. This ends up being a mixture of wine and watermelon juice that isn’t really necessary.
This is a great example of how I use “The Force” when cooking… so many variations to make this salad and it’s always delicious. Hope you’ll try it and come up with your own favorite way to make this salad!
It’s that time of the year again… summer is finally here and I have a fabulous salad to share with you! I first had this dish in California, when we went to visit some dear friends in San Diego. I watched our hostess whip up this delicious side dish and couldn’t help but be impressed with the clean taste, gorgeous colors, and wonderful blend of flavors. While it’s not a dish that my husband would like (he doesn’t like the texture of couscous), I immediately knew it would become a personal favorite. I hope you’ll consider trying it sometime soon and let me know how you like it!
1 box Couscous
Garlic (I used about 1T crushed garlic)
Olive Oil (I think the directions call for a specific amount – I used about 2T)
2 cups liquid (I like to use 1 cup bouillon and 1 cup dry white wine)
1 small block feta, diced (or one small package of crumbled feta)
1 package grape tomatoes, quartered
2T fresh basil, sliced thin (more if desired)
2T balsamic vinegar
salt/pepper to taste
In a microwave-safe bowl (I use a glass pyrex bowl), heat the garlic in olive oil for 30 seconds. Add the 2 cups of liquid and heat for 4-5 minutes or until boiling. (see top right photo)
Add entire box of couscous, cover with plastic wrap, and allow to sit until liquid is absorbed, about 5 minutes. (see top left photo)
While the couscous is finishing, you can prep the grape tomatoes, feta, and basil (See lower left photo). When all liquid is absorbed, fluff the warm couscous with a fork. Toss in the tomatoes, feta, and basil. Season with balsamic vinegar, salt, and pepper.
Note: I like to serve this salad chilled, but it’s just as delicious as soon as it’s made. You can add bits of avocado and/or grilled chicken to make this into a filling lunch. The original recipe called for whole tomatoes, diced, but I really like the texture and sweetness of cherry or grape tomatoes. Feel free to use your own preference to create something uniquely your own!