Happy belated Fourth of July!
Our Fourth was filled with grilling, fireworks, and lots of family. Sunday, as a matter of fact, was a family reunion. It was one of those pot-luck get-togethers where everyone brings something tasty to share.
Hubs, of course, knew exactly what he wanted to bring. He’s got dozens of stand-by recipes to use for these sorts of things, and just matches his dish to the event in question. I have never even attempted to share a dish. (Too much at stake, you know.) Anyways, at this event, full of people I love, I decided to take a chance.
Since it was the Fourth, and sunny, I decided I needed to use some all-american watermelon.
And I went with a salad. With things I would never mix. (I have some food mixing issues, as you might remember.) I may have had a few heart palpitations putting it together – but I had a lot of trust in cook I got the recipe from.
1/3 c extra virgin olive oil
3 T fresh lemon juice
salt and pepper, to taste
1 8-lb seedless watermelon cut into 1 1/2-inch chunks
1 cup queso fresco
1 small sweet onion
1 cup coarsely chopped basil leaves
In a large bowl, whisk the olive oil, lemon juice, salt and pepper. Add the watermelon, cheese, and onion and toss gently. Garnish with the basil and serve.
Well, if you judge a dish from the compliments given, this one was a big hit. And I got a lot of surprised faces when they learned that I made it, not Hubs.
I even liked it too. And I really wasn’t sure if I was going to (with the whole mixing of flavors thing).
I did substitute a milder cheese for the feta originally called for, and I think that made it definitely more my taste. And as you can see from the recipe, it was easy-peasy (though cutting an 8 lb watermelon into small pieces was a bit of a pain).
This was a good recipe for me – not only did I branch out sharing food with others, but I tested my taste buds, too – and learned I like something different. 🙂