When it’s this hot out, all I want are fresh fruits and vegetables – basically, anything with high water content – and during the summer, I make these two variations on Watermelon Salad constantly. Try them and see: they’re total crowd-pleasers.
WATERMELON SALAD THE FIRST WAY
This could not be easier. Just slice up one organic tomato per person, then cut a seedless watermelon into 4″ x 1″ rectangles (you’ll need 3-4 pieces per person) and arrange watermelon over tomato slices. Crumble over some good-quality feta, drizzle with olive oil, and sprinkle with sea salt. Optional: top with a little torn basil.
A way to make this dish even prettier: try alternating slices of red and yellow tomatoes. You can also use halved red and yellow cherry tomatoes for a slightly different look and taste.
WATERMELON SALAD THE SECOND WAY (serves 4 as an appetizer; 2 as a main)
In a large bowl, toss together 2 cups diced seedless watermelon, 1 large (or 2-3 small) organic tomato, 1 medium-sized cucumber, 1/4 cup roughly chopped, pitted Kalamata olives, 1/4 cup crumbled feta cheese, a couple of glugs of olive oil, and some sea salt and fresh-ground pepper.
