Normally it’s hard to imagine that it would be possible to have too much watermelon. But my family has gotten a large watermelon every week this month. They are really huge, and they are seeded. Plus we went to the beach last week, and another branch of the family brought extra peaches and melons. So we’ve fallen behind. Rather than just eating watermelon for snacks, I researched ways it could be made savory, so I could put it on the dinner table with tandoori chicken. The recipe that follows carries elements of several recipes I found on the internet and in our file of newspaper clippings. It’s also very adjustable. There’s still enough of summer left that we can all eat large quantities of watermelon for a little while yet.
¼ of a large watermelon, or something like 3 cups
1/3 C feta cheese
juice of two limes (3 T)
half a jalapeno pepper, seeded and minced
Cut up the watermelon into quite small cubes. Top with feta. You can use any salty, crumbly cheese, although I wouldn’t recommend blue cheeses. Add the basil. Mint, sage, or parsley would also work. Mix the lime juice, jalapenos and a pinch of salt. You could use lemon juice and hot sauce, although the fragrance of the limes and the crunch of the pepper would be lost. Toss the salad with the dressing, and add salt to taste. It shouldn’t taste salty, but should be recognizably savory. Taste and adjust. Serves 4.