Taking the best of summer's offerings, this salad combines sweet watermelon and ripe tomatoes with briny feta. Top it all off with a lemon-basil dressing, and you've got one refreshing, punched-up salad.
For the salad you'll need: 1/4 of a small red watermelon, 1/4 of a small yellow watermelon (optional, but I like the splash of color it adds), 2 heirloom tomatoes, and a small block of feta.
Slice each component thinly and cut each slice into triangles. To save time, you can also just cut chunks, but I like that the thin slices allow you to put a piece of a each component on your fork at the same time so you can taste all the flavors together.
For the dressing: Whisk together 1 minced garlic clove with 3 tablespoons of O Citrus Champagne Vinegar. Slowly whisk in 1/4 cup of your favorite olive oil and 1/4 cup finely chopped fresh basil. Season with salt and pepper.
You can make a dinner salad for one, first course salads for two, or appetizers for a small crowd. Layer the triangles on a plate or plates, and top them with lemon-basil dressing.
What do you think of incorporating watermelon into a savory dish?
Don't forget it's Mass Farmers Market Week. You can donate to Mass Farmers Markets or join the blogathon, hosted by In Our Grandmothers' Kitchens to show your support!
I have kind of a big post coming tomorrow -- life changes, you could say. It's very important to me, so I invite you all to come back and read it and share your thoughts.
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