watermelon and cucumber salad

Part deux of "Because It's Too Hot To Eat Anything Else". No-heat, minimalistic eating is my idea of good food when it's unbearable outside.  Even though my Fourth of July weekend was filled with not so minimalistic preparations -- like griddle burgers and slow-smoked pulled pork -- we have now returned to regular broadcasting.

The marriage of watermelon, feta, and basil were really a result of leftovers from the weekend festivities.  A refreshing summer salad with what I'd consider the "fruit of summer", if there was such a thing.  The watermelon and cucumber shape-of-choice is up to you, but the cubes are actually really fun to eat.  I used the leftover edges of the cucumber to make a gazpacho, and any extra watermelon was used for pureed and frozen for ice cubes.

Love when random leftover ingredients come together this way.

Disclaimer: there are leftovers if you're using a whole (small) watermelon, but I would suggest saving half the watermelon for gazpacho, freezing it into ice cubes, or just eating it on its own.

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Watermelon and Cucumber Salad

1 watermelon, chilled and cubed 1 English cucumber, chilled and cubed 2-3 sprigs of fresh basil, chopped 2 tbsp quality balsamic vinegar 1 tbsp olive oil 3 tbsp goat cheese Salt and pepper, to taste

In a medium bowl, toss together cucumber, basil, olive oil, balsamic, salt, and pepper. First, plate watermelon, then top with cucumber mixture, drizzle excess balsamic from bowl over salad, and sprinkle each plate with goat cheese.

Served with grilled bread, optional.