This week I had the best of intentions. I started out Monday with perfectly reasonable goals for blogging, my new-ish coaching business, clutter-busting around my office, and exercise. But no sooner had I written down my goals than catching up on House: the last season took priority.
Do/did you watch House? If so, please tell me what is so compelling about that cantankerous, not-so-borderline psychotic doctor? I was hooked on the show, and I’m still wondering why.
Okay, that’s not true. I liked the characters (including/especially House. Some part of me wishes I could say the things he got away with saying to people). And I’m a sucker for medical mumbo-jumbo (see: Grey’s Anatomy and E.R., the early years). Of course, the plot and characters have to be good too, it can’t just be loosely based on medical mumbo-jumbo to keep me interested (see: Grey’s Anatomy and E.R., the later years).
Anyway, so now that that’s done, I’m here and back on task… it’s summer, and today we’re talking salad.
To be honest, I feel a little like the grasshopper who sang all summer. Our landlord gave us a couple of tomato plants in the spring when we renewed our lease. I planted them in our garden and then all but forgotten about them.
A garden is supposed to take work. A garden is supposed to be watered regularly. A garden needs tending.
Apparently not when you live in Northern California. Those poor tomatoes would have been dust if I still lived in Georgia, but somehow thanks to the milder summer we’ve had, my sporadic watering was enough to produce a beaucoup of bright orange, cherry tomatoes.
Yay for lazy!
Oh wait. I’m probably not supposed to say that.
Anyhow, those lazy tomatoes have been costarring all month in this bright and refreshing tomato-watermelon salad. This salad quickly became a favorite around here. Dan loves it and has been raving about it on Facebook to anyone who’ll listen.
But it’s just a salad. Yes, maybe that is true. Or maybe this is some magic combination of salad perfection. To put it another way: I served this salad next to a grilled filet mignon once and Dan went on and on about the salad. That does not happen.
(adapted from Epicurious)
Tastes like summer. Makes the menfolk forget about grilled meat.
3 c. watermelon in chunks (about 1.5 inch cubes…ish).
1.5 c. tomato also in small chunks (for example, cherry tomatoes cut in half)
1/2 teaspoon kosher salt
1 Tbsp fresh lime or lemon juice ( about 1/2 lime or lemon)
1 Tbsp olive oil
1-2 Tbsp fresh chopped cilantro or mint (you could also use cilantro sugar, it will make it sweeter though so use sparingly)
2-3 cups arugula
2 ounces feta, crumbled
- Mix tomato and watermelon in a medium bowl. Sprinkle with salt and stir it around. Let stand for 15 minutes.
- Add lime/lemon juice, oil, and herbs. Mix it up.
- Toss the arugula with 1-2 Tbsp of juice from the watermelon mixture. Divide among 2-3 plates.
- Top with tomato-watermelon mixture and crumbled feta.
- Serve with something grilled and enjoy!