Sunday, August 31, 2008

Watermelon salad

As summer draws to a close. (Yeah, I said it.) I though it best to post a great summer salad. It's also a ghost as Mr. Sunday and I are preparing for our upcoming trip to New York.

I made this when I was asked to bring a salad for a birthday/BBQ this summer. The combination of surprising flavours and visual interest make this a very impressive potluck contribution. Here is the recipe:



Serves 4 (I doubled the recipe)
3 1/2 pounds seedless watermelon (rind removed), cut into 1-inch cubes (6 cups)
2 tablespoons fresh lime juice
1/2 cup fresh basil leaves, cut into thin strips (a chiffonade*)
Coarse salt and ground pepper
4 ounces feta cheese, broken into large pieces (about 1 cup)

*Sunday cooking school: Chiffonade (pictured top left). Stack basil leaves, roll and chope into thin ribbons. Here's a demo.


In a large bowl, combine watermelon, lime juice, and half the basil; season with salt and pepper. Toss to combine. Divide among four plates. Garnish with crubled fetta cheese and remaining basil.




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