July 24, 2012
Picking out a good watermelon at the supermarket is like the Olympic games to me. If I grab a perfectly ripe one, I expect to be given a gold medal and somebody better start singing the national anthem. Plus, it’s not easy deciphering between a crap watermelon and a really amazing one. So for this recipe, pick out a real nice one and win yourself a gold medal. I’ll give you a champion’s secret: knock on it and see if it sounds hollow. If it does, it’s likely a winner.
I love experimenting with watermelons because surprisingly, they pair well with lots of different flavors. My favorite way to prepare it is blended with lime juice to make a bomb.com agua fresca. I also love making salads with it, like this lovely recipe for example. It’s deliciously sweet with a perfect contrast from the tangy feta and balsamic vinaigrette. I can literally eat it all day long (and I do!).
Watermelon & Tomato Salad
+ cubed watermelon (use half of a small watermelon for 4 people)
+ halved cherry tomatoes (i use yellow ones for contrast in color)
+ torn mint leaves
+ crumbled feta cheese
+ balsamic vinaigrette*
I didn’t use measurements because I think it’s 100% your preference. If you like lots of mint, toss in a whole bunch. If you’re really into feta cheese, throw the whole container in. Mix the first 4 ingredients together in a bowl. Swirl in the balsamic vinaigrette. For half of a small watermelon, I usually use about half of the vinaigrette recipe below. But if you like it extra balsamic-y, add more.
+ 1 tablespoon balsamic vinegar
+ 3 tablespoons extra virgin olive oil
+ a squeeze of honey
+ salt and pepper to taste
Combine ingredients into a mason jar and shake, shake, shake.