watermelon obsession

I’m sure I am not the only one. Honestly, I pray I’m not the only one! I often go though periods of time where I am obsessed with one specific food. I’m not talking about a craving, but rather a true obsession. Watermelon is my current object of complete focus and desire. I can’t get enough of it.

Maybe it’s this never-ending heat and the need to cool down. Perhaps I’m dehydrated and I’m using watermelon to refill and refuel my bodily fluids. Or could it be that watermelon is just so dang satisfying and delicious? Whatever it is, I confess that I’ve eaten two whole seedless watermelons in the last 3 days! I didn’t share them with anyone else, they were consumed by me alone. And I’m not talking about the sweet little baby-size individual watermelons, I’m talking about the 5 to 7-pound medium-size seedless watermelons.

Mostly, I ate them “straight up” but the other evening, I made dinner out of them by throwing together this simple salad, a copy-cat recipe of my favorite summer salad at True Food Kitchen.

At TFK, the salad is served with feta cheese. Earlier this summer I made it with fresh ricotta cheese and it was stellar! Since feta is easier to find and what I had on hand, I used it.

I’m not providing quantities for the recipe, make as little or as much as needed. Feed yourself or feed a crowd.

*Be sure the watermelon is cold and the tomatoes are at room temperature.

Watermelon and Heirloom Tomato Salad

• 1 red and 1 yellow-fleshed seedless watermelon, peeled and cut into large bite-sized cubes
• Red and yellow or orange heirloom tomatoes, cut into wedges
• Chopped raw or roasted almonds
• Fresh basil leaves
• Olive oil
• White balsamic vinegar
• Fresh ricotta or feta cheese, crumbled
• Salt and freshly ground black pepper

Arrange the watermelon and tomato on a dinner plate or serving platter. Sprinkle with almonds, torn basil leaves, and feta cheese. Drizzle with olive oil and white balsamic vinegar. Season with salt and pepper and devour.

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