Whenever I look at watermelon all I can think of is the summer camp I went to when I was a kid. The highlight of the summer was our watermelon seed contest. Each group would have to gather as many seeds from eating watermelon as possible. When it came down to judging, if the head of camp thought you cheated, which happened a lot, usually by putting chunks of watermelon in your cup, he would dump the entire thing over your head. It was a huge mess and enough fun to keep a smile on your face the rest of the day.
Summer and watermelon are just those things that make sense together. Like the phrase two peas in a pod. This is what I think of when it is summer time. What’s summer without a little watermelon in your diet?!
This recipe is great because you can make a lot of it or a little depending on who you have to feed. I made this recipe for a serving for myself. If you want to make it as a large salad then you can triple or quadruple it.
- 2 Cups Cubed Watermelon
- ½ cup Halved Grape or Cherry Tomatoes
- 1 Persian Cucumber
- ½ of an Avocado – Cubed
- 1.2 of a Lemon – Juiced
- 1/2 tsp. Olive Oil
- 1-2 tbsp. Crumbled Feta
- ½ tsp. Chopped Mint
- 4 Basil Leaves – Chopped
- Salt and Pepper to Taste
Combine everything in a bowl. Mix well and eat it right away.
I made this for my lunch today, which in turn made me late for work (which happens more than you would think) but I got carried away deciding what would make this salad better and better. Salads can’t really go wrong. You can make it up as you go and end up with the most delicious lunch or side salad just by using the ingredients you have in your kitchen.
This salad is light and refreshing and perfect for summer. You can make it for yourself or triple the recipe for when you have company.
- 2-3 handfuls of Mixed Greens
- 4-6 Sun Dried Tomatoes sliced thin
- 1-2 Tbsp. Slivered Almonds
- ½ of an Avocado
- 4-5 Strawberries – halved
- 5 Cherry Tomatoes – halved
- 2 Tbsp. crumbled Feta cheese
Combine all ingredients in a bowl and then toss with the dressing (see below)
Me: Orzo, why do you look like rice but you are really pasta yet taste better than pasta?!
This is what I would ask Orzo if Orzo could talk. I often find myself talking to food, whether I’m eating it, cooking it or shopping for it. This is why I’m a true foodaholic; because to the outside eye, I’m somewhat insane. Even last night I couldn’t fall asleep because we watched MasterChef and they did a pressure test of a 6 layer cake. So, of course as I lay in bed I started thinking about what my layer cake would be. WHO DOES THAT?! Haha sometimes I scare myself with my food obsession; it’s like a parasite that invaded my mind that I really don’t mind.
But anyways I digress to my love for Orzo and anything Greek inspired.
This salad is perfect for the Lemon Thyme Chicken https://thatszogood.wordpress.com/2011/07/11/lemon-thyme-chicken/
- ½ box of Orzo
- 1 tbsp. Olive Oil
- ½ of a Sweet Onion – Chopped
- A dash of Red Wine Vinegar
- 5 Oz halved Cherry or Grape Tomatoes
- 2 Tbsp. Chopped Fresh Mint
- ¼ cup crumbled Feta Cheese (or more of you like cheese like me)
- 1 Lemon – ZESTED
- Salt & Pepper to Taste
Put a small pot of water on the stove on high to boil, once boiled add the orzo and cook per the instructions on the box – probably 4 minutes. While the water is boiling put the olive oil in a small sauté pan and heat on high. Once the oil has spread around the pan and is hot add the onions and lower to medium. Sautee the onions for 5 minutes and then sprinkle with a small amount of red wine vinegar. Continue stirring the onions until they are browned and almost caramelized.
Once the onions are done add the tomatoes are reduce the temperature to low medium heat. Stir so they are combined. In your serving dish combine the orzo and onion tomato mixture. Next add the mint and feta cheese and stir. Add the lemon zest right before serving and even add a little bit of the squeezed lemon juice for an extra zing.