It’s watermelon time again! and just in time for the 4th of July.
It’s that time of the year again and I’m hoping you’re taking advantage of all the different types of watermelon that are available. One memory I have of watermelons, when I was kid, was that my grandfather use to haul watermelons in a 18 wheeler; not sure where his driver took them to but just knew we would be eating some good watermelon.
Back in the 50’s and 60’s when we went to Florida every summer with our grandparents we either didn’t have Interstate highways or either he took the back roads. I’m sure the 50’s and early 60’s we had to take the rural roads to go from Missouri to Florida. Anyway, I guess my point is that driving through all the small towns along the way there were always farm stands and we always would stop at one the closer we got the Jacksonville Beach (our usual destination). My grandfather would have to taste anything he was going to buy, especially peaches and watermelon. I remember him “thumping” watermelons to test for ripeness; and back then I had no idea what all that thumping meant.
Already this summer I have made Watermelon Mint Basil Sorbet, watermelon mojitos, and this watermelon salad. This salad is so quick to throw together and the juicy, sweet watermelon paired with the goat cheese and balsamic glaze are flavors that are perfect for a summer party.
BLAST FROM THE PAST: These Crab Cakes with Red Pepper Horseradish Sauce makes a good appetizer or light summer meal.
I found this little personal size watermelon at Whole Foods. I usually don’t buy the small ones but I only needed a little for this salad.
Perfect watermelon, beautiful red color and sweet as sugar taste.
Zest the orange over the watermelon cubes.
Scatter the chopped mint and basil over the plate of watermelon.
Add the goat cheese or you could use feta if you prefer.
Drizzle with balsamic glaze or use a good thick balsamic vinegar.
- 3-4 c. cubed watermelon
- 4 oz. goat cheese, crumbled or cut in small cubes
- zest from one orange
- 1/4 c. chopped basil
- 1/4 c. chopped mint
- 2-3 Tbsp. balsamic glaze or thick balsamic vinegar
- Take the rind off the watermelon and cut into cubes. Put this on your platter and zest the orange over the top of the cubes.
- Chop the basil and mint and scatter over the watermelon and then drizzle with the balsamic glaze or balsamic vinegar.
- Salt and pepper to taste.