A Slice of Summer

By Andrew Hunter

Fruit’s a big deal in our house. Ben and Nick can eat an astounding amount of strawberries, grapes, mangoes, apples and oranges. But they know that none of it compares to eating a “gynormous” wedge of watermelon on a hot summer afternoon.

The boys have pretty simple expectations … it should be cold, juicy and refreshing. While watermelon is indeed perfect to quench their thirst with its sweet juice, it also has a more complex culinary side. Watermelon is perfect foil for sweet herbs, citrus and even salty cheese. So cut your kids and their friends a wedge as big as their heads and save the rest for a delicious summer salad for your more refined palates.

We did just that for Ben, Nick and their friend Charlie. They enjoyed eating and laughing their way through the watermelon wedges just before the sun started to set while we enjoyed this watermelon salad.

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Watermelon, Cucumber & Feta Salad

A simpler salad doesn’t exist. Make it just before serving so the cucumbers are snappy and the feta and fresh mint show off fresh flavor.

1 English cucumber
1 seedless watermelon, heavy for its size, cut into bite size wedges or squares
8 ounces crumbled feta cheese
3 tablespoons chopped fresh mint
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
2 tablespoons freshly squeezed lemon or lime juice, more or less to taste

Cut off both ends of the English cucumber and then cut it in half lengthwise. Place each half, flat-side down, on the cutting board and slice into thin half moons.

Toss the cucumber moons together in a salad bowl with the watermelon, crumbled feta cheese, chopped fresh mint, extra virgin olive oil, balsamic vinegar and lemon or lime juice. Serve immediately.

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