Remember when summer was everything? Long afternoons at the neighborhood pool. Making new friends at camp. Taking on a summer job to save up for a car when you turned sixteen. Cookouts with friends and family, avoiding relatives fond of pinching cheeks and asking what you’re going to do when you grow up. Summers may have changed now that we’re grown, but there are new ways to make the most of the season and capture some of the same nostalgic moments.
Nothing says summer more the watermelon. It’s light, sweet and the perfect way to counter the beating heat in South Florida. When you’ve gathered your family and friends for a get together, offer a refreshing watermelon slushie to sip poolside or slice it and put it right on the grill next to the burgers and hot dogs.
One of our favorite ways to use watermelon at peak season is in a sweet and savory summer salad like this refreshing recipe from Bon Appetit that will not just keep your palate refreshed, but will also help to keep you nice and cool. Simple and easy to make, this incredibly tasty salad serves 4.
Watermelon, Olive, & Feta Salad
Ingredients:
- 3 cups loosely packed arugula
- 1 cup loosely packed flat-leaf parsley leaves
- 1 cup loosely packed torn mint leaves
- 1 (2-lb.) piece seedless watermelon, rind removed, cut into 1″ cubes
- 20 kalamata olives, smashed, pitted, and halved
- 1 jalapeño, stemmed, seeded, and julienned
- 1⁄4 small red onion, thinly sliced and soaked in ice water for 30 minutes
- 4 oz. feta cheese crumbled (about 1⁄4 cup)
- 2 tbsp. extra-virgin olive oil
- 2 limes, halved
- Coarse sea salt and freshly ground black pepper, to taste
Procedimento:
In a large bowl, toss together the arugula, parsley, and mint. Divide the greens between 4 different serving bowls or plates.
In a medium bowl, toss together the watermelon, olives, jalapeño, and onion. Spoon the watermelon mixture, with its juice, evenly over the greens. Sprinkle each salad with some of the feta, and drizzle with olive oil. Squeeze 1 lime half over the top of each salad and sprinkle with salt and pepper.
This recipe originally appeared in Saveur.