I didn’t set out to do an annual 4th of July watermelon recipe, but this is the third year in a row, so I think it is official now. I just can’t think about 4th of July without thinking about (and eating!) watermelon. This year’s recipe comes from Yotam Ottolenghi’s Plenty.

Watermelon and Feta
10 oz feta, broken into rough chunks
4½ cups large chunks of watermelon
¾ basil leaves
½ cup small red onion, sliced very thinly (optional)
Olive oil

Arrange all but olive oil on a platter and mix up a bit. Drizzle with olive oil and serve.

Enjoy!Last year was Watermelon and Mint Salad. The year before was Four Flavor Watermelon.

Kirstin Lindquist, L.Ac.

Photo: “Wagon of Watermelons” by Bernadette – https://flic.kr/p/7woBxq

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