If ever there were a time for a watermelon and tomato salad, it is NOW in the middle of August. I am writing this from the coast of North Carolina, where I grew up coming in summers, and hun there is no doubt that it is the middle of August. Just ask my hair, Anyway I must have passed ten roadside stands with signs for WATERMELON on the drive from the Jacksonville, NC, airport down here to Beaufort. It is good to be home. And so is this salad. Perfect for your weekend, company or no.
Recipe of course is by the inimitable Chef Stephanie Valentine, and y’all know she does not mess around when it comes to salads. Even His Grace likes her salads, and he would just as soon never eat a green thing ever in his life, if you know what I mean. If you have your own copy of California Cooking and Southern Style, it’s on page 56. And if you do not have your own copy, WHAT? You can order one here, or anywhere books are sold.
Watermelon and Tomato Salad with Arugula, Feta and Herbs
If preparing ingredients ahead, drain the cut watermelon on paper towels or in a colander. Persian cucumbers are great as a substitute for the regular variety and there is no need to peel or seed them.
- 6 cups cubed watermelon
- 3 cups arugula
- 1 cup chopped heirloom or cherry tomatoes
- 1 cup peeled, seeded and diced cucumber
- 1⁄4 red onion, thinly sliced
- 1 heaping tablespoon each basil, mint and dill, leaves picked and torn to small pieces
- 1⁄2 cup chopped Kalamata olives
- 1⁄2 cup crumbled feta cheese
- 3 tablespoons lemon juice
- 5 tablespoons olive oil
- Salt and pepper to taste
Just before serving, toss all ingredients together in a large bowl, and season with salt and pepper.
Happy August, Happy Weekend, Frances