Watermelon Basil Salad

It’s hot outside. Like pierce-you-to-your-very-bones hot. The heat is intense, and it seems like it takes forever to cool down…even once you’re safe inside. Plus, I’m super tired of walking into work at 8:00am looking like I just ran a half-marathon. But just when I think summers in Texas are the worst…I smell watermelon. Freshly cut watermelon has amazing redemptive powers. One smell and “summer” is no longer a dirty word. Summer becomes this glistening season, filled with long sunny days and incredibly sweet delicious foods. So wonderfully cool and refreshing, I forget how much I hate this crazy 100-degree weather.

In honor of all that is refreshing about summer:

Watermelon Basil Salad

Ingredients

6 cups cubed watermelon
2 tablespoons coarsely chopped fresh basil (approx. 3 large leaves)
½  cup crumbled feta
¼ cup lime-fleshly squeezed
1 teaspoon olive oil
1 teaspoon balsamic vinegar (optional)

Directions

  1. Combine watermelon, feta cheese, and basil in a large bowl.
  2. Add lime juice and olive oil over the watermelon mixture and toss gently to coat.
  3. Drizzle with balsamic vinegar and serve immediately.

Starting Plenty

When Akim and I got married a little less than 2 years ago, we considered ourselves to be incredibly healthy individuals for eating frozen Healthy Choice lunches. Feel free to shake your heads and sigh. A lot has changed since then, but it has been a gradual process. Part of the journey has been discovering and enjoying new foods, flavor combinations, and ways to prepare what we eat. We have immensely enjoyed the process, and now we want to share what we are cooking and eating with you!

To learn why we decided to call this little blog project Plenty, feel free to check out the About page.