Kind of having a TGIM moment right now.
(TGIM = Thank Gd it’s Monday, in case you’re wondering. Not a commonly used acronym, I know.)
Mike (the husband) was hospitalized over the weekend for a truly belligerent kidney stone that he had been grappling with all week. They ended up needing to go in and scoop it out endoscopically, which kind of put a wrench in all of our weekend plans.
AND since I started a new job as of July 1st, we don’t even have our insurance cards or any information yet.
Not that I’m slightly panicked about that AT ALL.
So, to say that this watermelon salad was a highlight of the past two days is kind of an understatement.
I mean, I also planned to make a peach pie, but when you’re single parenting a three year old pie-making is basically an insurmountable feat.
Mixing four ingredients in a bowl and calling it lunch….much, much, much more feasible.
Savory watermelon salads abound on the internets these days, but what makes this one extra special is how delicious it is even in its simplicity.
It’s sweet. It’s savory. It’s salty. It’s refreshing.
And all it requires you to do is chop watermelon and feta into cubes, then toss together with basil and a glug of good olive oil. A sprinkle of coarsely ground black pepper and big sea salt flakes just before serving is also highly recommended.
- 4.5 cups watermelon cubes
- 10 oz feta, cubed
- ¾ cup basil
- 4 tbsp olive oil
- black pepper and flaky sea salt, to taste
- Toss the watermelon, feta, and basil together in a large bowl.
- Divide among serving bowls and drizzle with the olive oil just before serving. Season with the black pepper and sea salt, to taste.