Happy Memorial Day Weekend…almost! Many of us are counting down the minutes until we are released into the wild for for this much anticipated weekend of sun and fun. It is the official kick-off of S-U-M-M-E-R and it is time to shed the jackets and boots and slip on those bikinis! However, let’s try to remember what this weekend is really about and take a moment to remember those who have made the ultimate sacrifice. Without them we could not enjoy our freedom that we may take for granted from time to time here in ‘MERICA. So, Thank you to all of those who served and made the ultimate sacrifice, and of course to all of the military families out there who support our troops every second of every day, Thank You!
Now for my favorite former military man…my husband, this is now his absolutely favorite salad. Fortunately for hubs and I, we live in the sunshine state and this side dish has become a new staple in our household. There is rarely anything more than an onion sliver left at the end of dinner. If you follow my recipes most of them have both salty and sweet elements within them, and they are also developed from whatever is available at my local farmers market. Today, I introduce to you my sweet and savory melon salad with mint and basil. The most important thing to be aware of when you are making this salad is that your melon is super ripe and full of sweet, juicy, delicious flavor, testing your product is key. This is a salad… so it can be easily doubled, tripled or quadrupled!
Now let’s get down to business…
Ingredients:
1/2 C Watermelon Cubed (Seeded or Seedless)
1/2 C Cubed Cantaloupe
1/4 C Fresh Basil Leaves Packed
1/4 Cup Fresh Mint Leaves Packed
1/4 Red Onion Thinly Sliced
Fresh Cracked Black Pepper
Pinch of Sea Salt
1/4 C Feta Cheese
Drizzle of White Balsamic Vinegar
Directions:
Cut melon into 1/2 inch cubes and add to bowl. Chop basil and mint add to melon. Thinly slice onion and add to bowl. Cover entire salad with fresh cracked black pepper and pinch of sea salt, mix. Add a thin layer of white balsamic and toss. Taste and add more vinegar if needed. Cover and refrigerate until ready to serve. Right before serving, add crumbled feta a little extra black pepper. Toss and serve.
This is the perfect summer salad to stay cool and refreshed. It also is ready in next to no time! I think crumbled goat cheese would work well. Serve with your favorite grilled dishes, last week it was chicken thighs and potatoes, and last night skirt steak and quinoa. This salad is delicious and good for you. What could be better than that? Everyone have a healthy and happy Memorial Day weekend!
Love and Yumminess,
Taylor