Prior to this weekend, I had never had a watermelon salad. Not liking to be the last one to find out about things, I promptly took care of that on Saturday… twice.
The first watermelon salad was enjoyed pool side as I stole pieces off of Anita’s plate. Good friends don’t mind this kind of thing.
The second watermelon salad was enjoyed at Lauren and Adam’s house before we took down five pizzas. We had to warm up our tummies. I am grateful that Lauren opted to make a watermelon salad, as opposed to your typical pre-pizza appetizers (breadsticks or buffalo wings). I wouldn’t want to mess up my diet or anything.
Two watermelon salads in one day was clearly not enough. I had to come home and make my own.
Since it was my version, I decided to combine my favorite parts from both of the watermelon salads I had this weekend. I also opted to use a seedless watermelon because frankly, I’m too lazy to remove the seeds on my own.
Sadly, this watermelon wasn’t very sweet though. I’m wondering if its because I went with seedless. Anyone have any experience with this?
The addition of a drizzle of honey quickly fixed that though.
By the way, I’m slightly obsessed with the bright green napkin and teal combination in my picture above. I know it may be a little bit of color overload, and Wes is probably shaking his designer head in shame, but I can’t be stopped. I’m drawn to bright color like mosquitos are drawn to my ankles.
Luckily it’s summer and I can kind of get away with it.
Have you ever tried a watermelon salad? What is your favorite variety?
And on the business end of things, we have a winner for the Hodgson Mill Giveaway. Debra Lee!! Comment # 2. Debra I will be in contact with you shortly to get your information. Thank you everyone for entering!
- 1 small seedless watermelon, chopped
- 4 ounces crumbled goat cheese
- 1 small cucumber, chopped
- 1/3 cup fresh mint, chopped
- 1 tbsp honey
- 1 tbsp balsamic vinegar
- Combine watermelon, cheese, cucumber, and mint in a bowl. Stir together and drizzle with honey and balsamic. Adjust to taste and refrigerate for at least 30 minutes before serving.