I know I shouldn’t complain when summer finally comes to Chicago, but where are all the 90 and humid days? It’s been a rainy one (which makes my herbs happy), and we’ve had maybe five days above 80 (which makes the SO, who is perpetually hot, happy). But after a particularly frigid/snowy winter in Chicago, I feel like we’ve been cheated out of the hot, dry summer we deserve–as if the weather should operate by some karmic code.
Maybe it will come to its senses in time for a sweltering August. Either way, this cool, colorful salad is dedicated to my dream Chicago summer–when it’s so hot and sticky that all you want are chilled and icy things, when the very idea of heating the stove or oven is laughable.
You may have noticed that the photos in this post are far prettier than my normal jerry-rigged, iPhone-filtered shots. I’m now shooting my food pics with a Sony a6000 (care of the SO!). I just have to learn how to use it.
Tomato watermelon + feta salad
1/4 watermelon, seeded and cut into 1-inch cubes
4 large tomatoes, sliced into wedges
Juice of 1 lemon (a few tablespoons)
1 teaspoon red wine vinegar
3 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh mint
1 tablespoon minced fresh chives
4 ounces crumbled feta cheese
A handful of crumbled feta, plus a few torn mint leaves and chives, for garnish
Method: Combine the watermelon and tomatoes into a large bowl.
In a separate small bowl, combine the lemon juice, red wine vinegar, olive oil, and salt and pepper to taste. Add the mint and chives to the dressing, and whisk to combine. Taste for seasoning, and adjust as needed.
Pour the dressing over the melon and tomatoes and crumble in the feta. Toss gently to combine.
Pile the salad onto a large platter, and top with additional feta and torn herbs. Serve immediately.