It is hot as hell. Our house is hot, it’s hot outside, you don’t want to go anywhere because it is too hot to ride a bike or walk and even too hot to get in the car. And heat wreaks havoc with one’s appetite. One wants water, more water, rosé, a beer or 10 and gallons of gin and tonic. Of course, this makes for an inebriated and unproductive weekend so there must be some food eventually. Last night I made the scallops that were featured yesterday which only required brief refrigeration. And for my vegetarian son, I made a delicious salad with lentils, tons of tomatoes and a little blue cheese. Again, no cooking. The damn pilot light in the stove makes the kitchen too hot. There is no way I am firing it up.
The heat draws the creative juices to anything cool. Here is a salad inspired by the Italians who know a thing or two about hot summer days. This salad has no dressing. If you feel so inclined, you can make a simple balsamic vinaigrette (which is common for this dish) but the simplicity of these few ingredients and the amount of time that it does not take, all add up to a bigger enjoyment to sweat ratio. Take a break, sweat not and take a dip in the pool. Relief will come soon. For me, I’m having another g and t and a salad. Come on by. I’ll be here. Too damn hot to go anywhere.
- 2 Cups Seedless Watermelon, cubed
- 1 1/2 Cups English Cucumber, peeled, seeded and cubed
- 1/2 Cup Feta or Goat Cheese, cubed
- Small Handful Fresh Mint
- Coarse Sea Salt
- Freshly Ground Pepper
- Mixing Bowl
- Chef’s Knife
- Cube the watermelon and cucumber in just about the same size cubes. Think sugar cube.
- Cube or crumble either feta or goat cheese. Use the one you have. Don’t go to the store.
- Combine these ingredients in a bowl.
- Sprinkle a waft of salt over the bowl and gently combine. If you see the salt it is already too much. I suggest getting on a 6 foot ladder above the bowl and turn the salt grinder a 1/16 of a turn to create an imperceptible ghost of salt, but it is too hot for such shenanigans so just throw in a pinch.
- Serve with a turn of pepper and a few mint leaves.