Happy summer to my dearest friends,
It’s time for the sun, surf, hot bikinis, cool drinks and and all things that scream summer. If there’s one thing I love about summer, its a big watermelon. As a kid, I was absolutely obsessed with it. You could not pry me away from my watermelon, no sir, that was my summer fruit of choice. It was my lifeline for a cooking show in the sandbox, the natural sugar high I needed for an all-day-er of playing in the culdesac and the absolute coldest, most refreshing bite on a hot summer day.
Now that I play real cooking show on set and weekends were just made for those all-night-ers I still somehow, managed to maintain that exact same smile when I bite into a big-cool-crisp triangle of watermelon.
Here are two ways that I love to serve up my watermelon in the summertime.
Watermelon and Arugula-la Salad with White Cannellini Beans and Lemon Vinaigrette
3 cups arugula
2 cups watermelon, thinly sliced
1/2 cups cannellini beans
a few slices of Chèvre (goat cheese)
Dressing: Extra-virgin olive oil + apple cider vinegar + honey + sea salt (to taste)
Make a salad as you do.. dress in the lemon vinaigrette, add a few medallions of chevre on top and voila! You just made a perfect summer salad!
Watermelon Salad with Basil, Feta, and Balsamic Reduction Sauce
Derived from my elegant and classy cookbook Pretty Delicious page 73. So so simple, yet oh so classy. This recipe says it all.
4 cups watermelon triangles, thinly sliced
½ cups fresh basil leaves, cleaned, fine julienne, ribbons
½ cup feta cheese, crumbled
Balsamic Reduction Sauce
Balsamic Reduction Recipe:
Add 2 C of Balsamic Vinegar to a saucepan and reduce on a medium heat , allow the vinegar to reduce until it’s at a syrup like consistency.
Cool completely , then add into a squeeze bottle
1- On 4 separate plates add a few watermelon slices first
2- Top with a sprinkle of the basil leaves
3- Crumble feta cheese on top
4- Use the squeeze bottle and gently drizzle the balsamic reduction on top of the salad.