My Watermelon Week

It all started on Sunday, when it was so darn hot and muggy here in Brooklyn. My sister Marta and my friend Hillary were here sweating with me as we cooked sizzling bacon and blueberry pancakes for our Special Breakfast. It was just too hot; we knew we could not stand over the stove again. Later that afternoon, a trip together to the chilly grocery store resulted in us carrying home the biggest watermelon we could find (thank goodness for my little shopping cart so we did not actually have to carry it in our arms). Inspired by Mark Bittman and his recent list of 101 salads for summer, we made watermelon-feta salad for dinner. We added sliced cucumber and lots of fresh basil, and dressed it with white wine vinegar and olive oil. The tang of the feta with the sweet of the watermelon, and the fact that it was all so nice and cool in temperature, could not have been better suited for the day. That was Sunday.

On Monday I served watermelon cubes to dinner guests as an appetizer, sprinkled with lemon juice and stabbed with toothpicks. Some of those cubes found their happy way into our gin and tonics.

On Tuesday I bought more feta. I had to have more. For dinner my friend Laura and I ate a salad of baby spinach, feta, watermelon cubes, and lots of cilantro, sprinkled with a light lemon vinaigrette.

On Wednesday I brought watermelon to work for my lunch.

On Thursday I ate watermelon for lunch at work again. I also had a peanut butter craving, and found that a spoonful of peanut butter followed by a nice big cold chunk of watermelon is kind of like eating a peanut butter and jelly sandwich, but more refreshing and less sticky.

Today is Friday and I’m still not tired of watermelon. I haven’t yet decided how to eat the last bit of it though.

Watermelon Salad
use equal proportions of all ingredients, with perhaps a bit more watermelon:
Feta cheese, chopped into cubes
watermelon, chopped into cubes
cucumber, peeled and chopped
fresh basil, chopped

Mix all the ingredients in a bowl. For the dressing, use equal parts white wine vinegar and olive oil, then season with a dash of salt and pinch of sugar and pour lightly over the salad.