This has been my go-to salad for the past 3 months. I realize that Labor Day weekend technically marks the end of summer, but for those of you who live in California, you’ll be able to enjoy it for at least another month or two still. I prefer to serve it as a starter, on a salad plate, but it also works beautifully as a side (perhaps paired with grilled lemon chicken and pistachio pomegranate couscous?). What I love most about this dish is it is so easy and so refreshing, but the vibrant colors and the drizzle of balsamic glaze give the illusion of gourmet cooking. So not a big deal.
Start by cutting the watermelon into juicy, 1 inch cubes.
Wash about 6 large basil leaves and cut into thin ribbons (I prefer using kitchen shears).
Assemble watermelon on plates and sprinkle with feta. I use the cracked pepper 365 brand from Wholefoods, but any feta will do.
Garnish with fresh basil and a dash of flake salt. Drizzle with the balsamic glaze. Trader Joe’s makes a great one that is inexpensive and easy to maneuver.
Serve cold and repeat again in a day or two. Trust me, you’ll be craving it.
No big deal.
Recipe (Serves 4):
- Half of a seedless watermelon chopped in equal size, 1 inch cubes
- 6 large basil leaves, washed and thinly sliced
- 1 6 oz. container of crumbled feta with black pepper
- Balsamic Glaze
- Coarse or flake salt
Assemble watermelon on individual plates and sprinkle generously with the feta cheese. Garnish with fresh basil and a dash of salt. Squeeze glaze across the salad in a thin ribbon. Serve cold and immediately.