This is not what you think it is. You think you know, but you don't.
ANYWAY, what it is is watermelon salad. YES, WATERMELON!
We had a version of this at an open house #4 Daughter, SIL, and I attended, where it was presented as a sort of watermelon pizza: wedges of seedless watermelon with the other ingredients on top. I think, but I'm not sure, it was drizzled with balsamic vinegar.
The salad above was made according to a reimagining by #4 Daughter, the amazing Sara Marian.
I loved it! Even Charlie loved it, though he got tired of it quickly and I got to finish it up all by myself. He said he prefers his watermelon plain. Watermelon plain is hard to beat, but this salad is wonderfully complex and refreshing.So I decided to make my own version of the watermelon salad we had at the wine tasting. SO GOOD! SO EASY! So flexible. I took this for lunch in the field yesterday and OMG it's the best field lunch.
Mix everything except lime together. Cut lime in half and squeeze juice of at least one half onto salad. Toss. *If you use feta, don’t add any salt.
- 1-2 lbs. watermelon, cubed
- 2-3 oz. crumbled goat cheese or feta
- 0.5 - 1 cup fresh basil leaves, chopped
- ~1/4 cup crushed walnuts or roasted almonds
- 1 lime
- Sprinkle of salt & pepper
Oh, and when Sara says "in the field", she means digging shovel tests on an archaeological project. I told you she's amazing!
I'm posting on my own blog today about another thing we had at that open house that I made at home. Yay, us!
Marian Allen, Author Lady
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