We had a big Labor Day lunch with some friends, and my contribution was a watermelon. Always an easy fix for a last-minute lunch, especially during summer holidays. I had quite a bit left over that night, and I wanted something light for dinner (since we’d feasted on all kinds of hamburgers and ribs at lunch).
I went outside to water my overgrown basil plant and remembered a quick three-ingredient recipe I had read in Real Simple magazine a few months ago: watermelon, basil, and feta salad.
It took me about five minutes to make (including cutting up the leftover hunk of watermelon) and it was the perfect thing for a small, simple dinner.
Watermelon, Basil and Feta Summer Salad
Drizzle cut up watermelon with extra-virgin olive oil. Top with crumbled feta and sprinkle with torn basil leaves. Season with salt and pepper.
Although it is best to enjoy each bite while savoring the last bits of summer. So try to eat it outdoors, with your feet up, and a tall glass of something cool.