This salad is one of my favorite dishes to make during the summer: it’s so easy, light, and refreshing, and has such unexpected flavors – I love the way the saltiness of the feta plays against the sweet watermelon. Plus, everybody seems to love it: several guests at Thomasin’s bridal shower even chased me down for the recipe before leaving.
There are lots of interesting ways to mix up the presentation: try substituting red and yellow cherry tomatoes, or plating each guest’s salad individually by arranging two long (about 3″ x 1″) rectangles of watermelon atop a few tomato rounds, and then sprinkling over the rest of the ingredients. You can also add things like kalamata olives and sliced cucumbers if you want to make the salad even more robust and flavorful.
WATERMELON, TOMATO & BASIL SALAD (serves 4)
In a large bowl, combine 2 cups watermelon chunks, 2 sliced tomatoes (1 red, 1 yellow is pretty), 1/3 cup crumbled feta, and a big handful of roughly chopped basil. Toss with olive oil and sea salt.
(With the lovely guest of honor.)