I don’t know about the weather where you are, but around here, it has been as hot as the fire of a thousand suns, and I feel as if my eyeballs are going to melt in their sockets every time I step outside (which is rare these days).
This recipe was born of necessity: as in, “I need dinner. What’s on hand because it’s too flippin’ hot to even THINK about going up to the store?!”
I braved the flames of hell to go out to the garden to pick some fresh basil and mint. Every other ingredient was (thankfully) on hand in the fridge.
This was rather tasty as a side. It also re-appeared the next day atop greens with shrimp sauteed in garlic and olive oil and a lovely lime agave vinaigrette.
Watermelon-Cucumber-Feta Salad with Fresh Basil and Mint
Easily serves 4 as a side dish or atop greens (nice way to gussy-up an otherwise dull salad)
2 c watermelon, seeded and diced
1 cucumber, peeled, seeded and diced
1/2 red onion, diced
2 oz feta, crumbled
6-8 basil leaves, chiffonade (fancy way of saying “stack the leaves on top of one another, roll up and slice with your knife so you get long strips“)
6-8 fresh mint leaves, chiffonade
cracked black pepper, to taste
sea salt, to taste
Combine in a large bowl.
See???? It doesn’t get any easier than that. Enjoy.