Yesterday morning I woke up to a wonderful email from my friend Karen, an editor for Shape.com, letting me know that one of the recipes I had written as part of a series for her last year was featured in the online page of the July issue of the magazine.
Not only was I excited to see my work mentioned in Shape, one of my favorite magazines, it’s also quite fitting that the recipe pictured on the page was my watermelon, feta and basil salad. Lately I’ve been on a huge watermelon kick, one that you might even call obsessive.
I mean, it’s watermelon, right? It’s a lot better than my chocolate chips straight from the bag kick or my there is no way there are more than three servings of sweet potato fries in that bag kick, right?
What I like best about this salad is that it’s completely unexpected. You’d expect mint over basil and you typically don’t serve fresh summer fruit in a light vinaigrette. Somehow though, it all melds together perfectly for a light and refreshing summer dish.
Serve this along with a refreshing cold soup or a light sandwich or wrap. It’s a good picnic salad if your picnic is a classy one that involves plates and eating utensils, but if you prefer to hit the town packing snacks of the finger food variety, this might be one to save for the days that you’re sticking closer to home.
- ⅓ cup extra virgin olive oil
- 3 T fresh lemon juice
- Salt and pepper, to taste
- 1 8-lb seedless watermelon cut into 1½-inch chunks
- 1 cup reduced-fat feta
- 1 small sweet onion
- 1 cup coarsely chopped basil leaves
- In a large bowl, whisk the olive oil, lemon juice, salt and pepper. Add the watermelon, feta and onion and toss gently. Garnish with the basil and serve.