Man is it HOT out. Heat wave hits the East Coast.
See my temperature barometer?
The 80 degree F. tag is floating close to the bottom. That means it is hotter than 80 degrees in my apartment even though the a/c has been blasting all day.
Turning on any electrical appliance to cook is just not an option. A watermelon salad is a perfect refreshment for a heat wave. Keep it in mind for your next backyard cookout.
On my way home from swim practice tonight I picked up a seedless watermelon or “melon d’eau sans pépins.” For some reason I find this adorable.
I mean come on, just look at that dude in the sunglasses with two thumbs up! Pépins. How cute is that?
Anyway. Cut that puppy open and immediately, you’ll feel like a cool melon head. Goodbye soaring temperatures.
Mix some lemon juice, red wine vinegar, olive oil with watermelon, feta cheese, and pine nuts, and there you go. Done. You can spend the rest of the evening parked in front of the fan.
If you don’t have arugula handy, like I didn’t, you can shred romaine. The lemon juice and vinegar give it enough of a kick that it doesn’t taste too sweet, and the earthy taste of the feta cheese almost gives the salad a meaty flavor.
I’m too wilted by heat to write anymore. But you get it. That is all.
Watermelon, Arugula, and Pine Nut Salad
Cool headed
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1/2 salt
2 tablespoons olive oil
3 cups cubed, seeded watermelon, drained
6 cups baby arugula
1/4 cup pine nuts
1/3 cup crumbled feta cheese
Ground pepper, to taste
Whisk together lemon juice, vinegar, and salt in a large bowl. Add oil, whisking until combined. Add watermelon, arugula, and pine nuts. Toss, sprinkle with cheese and pepper.
Serves 4.
Gourmet, July 2004.
Kitchen Report 
You know what is also yummy and super easy? Mango, Tomato & Avocado Salsa! I got it from “The Runcible Spoon” a DC Foodzine, Spring 2010
1/2 mango, cubed
1 cup cherry tomatos, quartered
1/2 avocado, cubed
1 tbs white onion, finely chopped
1 tbs chipped cilantro
1/2 lime, juiced
salt & pepper, to taste
1. combine all ingredients in a bowl
2. mix
3. eat
You can add jalapenos for spice. When I made this, the store didn’t have ripe mangos, so I used peaches. Delicious.
Source of recipe (http://thegrandinternational.com/2010/02/24/im-proud-to-announce-the-debut-issue-of-the-runcible-spoon-a-dc-based-food-zine-download-a-pdf/)
Oo! I love the thought of this, sweet and tangy all at once. Thanks, Ashley!
This is DEELISH!
Kendra, I’ve often made a salad similar to your watermelon one, and it’s a winner. My version varies only in that I use a good goat cheese instead of feta and lightly toast the pine nuts. In my dressing, I use only lemon (or lime) juice, no vinegar.
Your food blogs are great fun and full of good ideas. I always look forward to them.