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!