I think I am in denial. I am in denial of the end of summer. I am not ready to accept it’s over, and I’m trying to figure out how to slow everything down. First, I am ignoring all the obvious signs—the fact I need a sweater at night, Juan starting school soon, and people buying pumpkin beer at the grocery. Second, we are squeezing in another short trip to the Midwest just so we can have an asado, eat ice cream, and go on a picnic. We have successfully stuffed this summer full of dinner parties with friends, traveling on many mini-weekend vacations, soul-moving concerts, and so much good food I’ve lost track. Why stop now? And third, we’ve been eating this watermelon tomato salad as often as we can because it just shouts “Summer!” Now that the beautiful tomatoes are popping out at farmer’s markets, this salad is a perfect way to bring your summer to a glorious end or hold on to every delicious bite—whichever way you want to think about it.
Watermelon Tomato Salad
Although this isn’t much of a recipe and not to far off from a normal salad, it’s the idea that counts! This salad was inspired by a brunch trip for my birthday to Sportello. As with most of our recipes, this is all about the ingredients so splurge on this and make sure you get the tomatoes with flavor! This salad couldn’t be simpler so there are now measurements—just add as much and as little of everything as you’d like.Tomatoes cut in bite sized pieces (preferably a mix of colors) Watermelon, cut into big cubes (we used yellow here but any kind will do!) Feta cheese, cut into small cubes Handful of basil leaves, chopped (you can also use mint) Extra Virgin Olive Oil Salt
Put the tomatoes, watermelon, feta, and basil in a large bowl. Pour over the olive oil and sprinkle a bit of salt. Gently mix together the ingredients, taking care to not crush everything! Taste and add more salt and olive oil if desired. Serve immediately. Enjoy!