Watermelon is one of those foods you really don't need to overthink.
Slice it. Eat it. Spit out the occasional seed. Done.
The trouble is, the sweet, refreshing taste of watermelon is so appealing in summer, I tend to overbuy. And before long I find myself with two or even three massive melons rolling around (and sometimes off) my counter. Or with a refrigerator full of chunked (or when I'm feeling more ambitious, balled) watermelon flesh waiting to be eaten.
And no matter how delicious it is, one really can eat only so much straight up watermelon. This salad is one of my favorite other uses for watermelon.
Watermelon's sweet, crunchy flesh lends itself surprisingly well to salads, and I don't mean fruit salad. The trick is to pair it with foods that have contrasting flavors and textures. Anything salty and savory is good. This simple recipe for spicy watermelon salad with feta cheese and basil is a great start, but improvise as you see fit.
Spicy Watermelon Salad With Feta and Basil
4 cups cubed watermelon (bite-size chunks)
1/4 cup sliced jarred banana peppers or other pickled peppers
1 red chile pepper
2 tablespoons lime juice
1 tablespoon toasted sesame oil
1/2 teaspoon sugar
4 ounces feta cheese
1/4 cup torn fresh basil leaves
1/4 cup pine nuts, toasted
Divide the watermelon among 4 serving plates, then top each with a quarter of the banana pepper slices.
Using a mandoline, carefully shave about a quarter of the chile pepper over each plate. Or you can finely mince the chile, then scatter the pieces over the salads.
In a small bowl, whisk together the lime juice, sesame oil and sugar, stirring until the sugar is dissolved. Drizzle the dressing over the salads, then top each with some of the feta, basil and pine nuts.
Makes 4 servings.
Food on 08/20/2014