Cucumber and Watermelon Salad

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.

Serves Two

Ingredients

  • 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

Tools

  • Mixing Bowl
  • Chef’s Knife
  • Peeler
  1. Cube the watermelon and cucumber in just about the same size cubes. Think sugar cube.
  2. Cube or crumble either feta or goat cheese. Use the one you have. Don’t go to the store.
  3. Combine these ingredients in a bowl.
  4. 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.
  5. Serve with a turn of pepper and a few mint leaves.

 

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