While I will normally do some grumbling about having a picky toddler and a picky husband, I've got plenty of my own food weirdness, don't worry. There are some foods that I will.not.touch. Even after 5+ years of food blogging, making plenty of my own ingredients and foods, experimenting, and even pushing myself past my comfort zone, there are certain things that just won't do it for me.
Enter this salad. Individually, I love all the ingredients. I love watermelon (it was the only thing I craved when I was pg with Hannah), I love tomatoes--the ones you see above came right from our garden--and I'm a living, breathing American, which means I love cheese. I especially love feta cheese and try to squeeze it in where I can. There are different versions of this salad floating around online and in cookbooks, and each time I saw it, I wanted to like it. I love watermelon, but the whole thing just felt strange to me. I couldn't wrap my head around it. Eventually, I gave in because we had a bunch of leftover watermelon from a picnic we attended and figured that I'd probably eat it, no one else would, and hopefully that precious watermelon wouldn't go to waste.
Much to my surprise, I really liked this. I was the only one who ate it
Watermelon & Cherry Tomato Salad with Feta and Basil Oil
(Barely adapted from Pink Parsley)
1 1/2 c. cherry tomatoes, halved
1 tsp. salt, divided
1 1/2 c. watermelon chunks, seeded and cut to approximate size of tomatoes, at room temp.
1/4 c. fresh basil leaves
3 T. EVOO
1 tsp. white wine vinegar
1/2 tsp. lime zest
1 tsp. fresh lime juice
1/2 c. crumbled feta
Place halved tomatoes in a large strainer and sprinkle with 1/2 tsp. salt. Allow to drain for at least 30 minutes. If you haven't already done so, cut your watermelon pieces down to size.
In a blender, combine the basil, olive oil, vinegar, lime zest, and lime juice. Blend well, scraping down the sides of the jar as needed. You want the basil leaves to be chopped finely.
In a large bowl, mix tomatoes and watermelon and toss with basil oil. Toss with feta and serve immediately.*
*If serving later, mix the tomatoes with watermelon and tip the side of the bowl before serving to drain the excess liquid. Store basil oil and feta separately until ready to serve.