I woke up on Saturday morning realizing August was just 2 weeks away. Woah, woah, woah, hold the phone! But by all means, don’t hold the melon.
It wasn’t until I then realized I had went this far into the summer without buying my first full watermelon that the panic set in. That’s like living in the city without a bike — practically a crime, at least in my world.
I love watermelon, and how I let this much of summer slip by without eating a full half to myself is beyond me. Summers are made for meals of watermelon, right?
So of course, Saturday morning, straight to the market I went. And breakfast become none other than a huge slice of sweet, juicy summer. My favorite.
It’s a miracle that the other half of the melon ended up in this salad. Like a just-picked heirloom tomato, or a perfectly ripe avocado, there are some things in life that I often feel, “Why bother doing anything more than adding a fork.” Although it goes without saying, a little bit of salt can entirely enhance those first two items, and it appears a little bit of feta and basil can do the same for watermelon. Sliced watermelon is great, but so is this melon salad.
On Sunday, I also happened to be heading to a friend’s b-day brunch, so the opportunity to make something special couldn’t be passed up. If you’re a food blogger, sliced watermelon isn’t all that great when fun, food-related occasions arise. Although, the few slices you’re munching on while cooking — those speak of excellence.
Needless to say, this was a hit and a totally worthy use of an impressively ripe and ready melon. Salty feta plays off the sweetness of the melon, while a minty basil takes its natural refreshingness to a whole other level. If you want your watermelon to feel fancy, in an effortless sort of way, this is it. I’m already ready for brunch, round 2, and of course, watermelon round 2, too.