And all too soon, it was very quiet here.
But there's one thing about this lake place—
it's always here, always...
waiting to say, "Welcome back!"
And because Barb asked about this...
I think I have made this four times this summer. And it's only mid-July. It's cool and juicy and sweet and salty. A perfect salad for a hot evening on the porch.
WATERMELON FETA SALAD
1/2 small chilled watermelon, cut into cubes or scooped into balls
juice of 1 lime (more if the lime isn't very juicy)
1 tablespoon olive oil
salt and pepper to taste
crumbled feta cheese
fresh mint, optional
Make this shortly before serving. You could have the melon prepped and stir in dressing and cheese later.
Squeeze lime juice into a small cup. Whisk in oil, salt & pepper with a fork. Pour over watermelon and toss gently. Sprinkle crumbled feta over watermelon. Garnish with fresh mint if available.
I honestly don't do any measuring for this. Bigger watermelon? Use more juice and oil. (The actual recipe called for 12 cups of melon cubes, juice of 3 limes and 1/4 cup olive oil.) The proportion should be about the same.