|Salty, Sweet and Oh So Delicious|
The Monday that we flew out was our anniversary and we were looking to get back home, enjoy a nice anniversary dinner and some cooler weather. But, as luck would have it, there was a fierce heatwave back at Casa de la Bryant and though we didn't know it as we were headed home, our anniversary dinner was going to be interrupted by a rolling brown out.
Let's forget the fact that temperatures climbed to 111 degrees that day, because while that's hot, it was even worse when it was still 104 degrees hot at 8 PM and there was no power. Mr. B had thick pork chops to grill, but the rest of our epicurean plans went south. Without electricity there was no way to cook anything else without heating up the house and for the first time in years, I realized how dependent I had become on both my toaster oven and my microwave in surviving summer dinner preparation.
I decided to make a watermelon salad and while I have a fabulous recipe, I couldn't stop thinking about how refreshing cucumbers would be added to the mix, or cilantro and basil and mint. So, that night, I threw together what turned out to be an amazingly delicious salad that both Mr. B and I raved over while dining by candle light.
Though the power came on late that evening, we continued to make the watermelon salad every night for almost a week straight, each time perfecting the recipe a little more by adding a few unconventional, but life changing ingredients--pistachios and capers--and subtracting others. By the weekend, we had a BBQ with friends and decided to tote along our new creation. Not surprisingly, the salad disappeared in moments and the crowd couldn't stop raving.
This is the ultimate watermelon salad. It's refreshing enough to cool you down on the hottest of days, get you through a rolling brown out, and even step in and elevate a special celebratory dinner. Candle light is optional, but I highly recommend it; it adds to the atmosphere and makes for a romantic evening.
Mel's Ultimate Watermelon Salad
1 ripe seedless watermelon, rind removed and cut into thumb-sized pieces
1 basket of ripe mixed cherry tomatoes--yellow, red, and orange; quartered
1/2 a red onion, sliced into paper thin slices
2 tablespoons of drained capers
1 generous fistful of fresh basil, mint, and cilantro; washed, stemmed, and roughly chopped
O Golden Balsamic Vinegar
1/2 cup of roughly chopped pistachios
Flaked sea salt--preferably French
1. Combine the watermelon, tomatoes, capers, and red onion in a serving bowl.
2. Add the chopped herbs.
3. Generously sprinkle with the flaked sea salt.
4.Shake a good 1/4 cup of the O Golden Balsamic Vinegar over the salad.
5. Stir to combine and let sit for an hour or two at room temperature.
6. Right before serving, top with the chopped pistachios.
Goes perfectly with a glass of rosè--or, two.