What does a summer with lots of heat and plenty of rain bring us? From what I've seen at the farmers' markets lately, it's definitely tomatoes and watermelon. Meanwhile, in my herb bed, the basil is waist-high and the mint is out of control. In the spirit of the old culinary rule "what grows together, goes together," here's a way to put them all together.
This recipe was adapted from the new book "Sara Foster's Southern Kitchen," in the summer 2011 issue of Edible Piedmont, which just turned up in my mailbox.
Watermelon-Tomato Salad With Shaved Feta and Handfuls of Mint
Serves 6 to 8
3 large heirloom-type tomatoes (about 1 1/2 pounds), cored and cut into chunks
4 cups cubed, seeded watermelon
1/2 cup fresh mint, roughly chopped
1/2 cup fresh basil, roughly chopped
2 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
Juice of 1 lime
Sea salt and freshly ground black pepper
1/2 cup (about 2 ounces) feta, shaved or thinly sliced
1 lime, cut in wedges
Combine the tomatoes, watermelon, mint, basil, olive oil, vinegar, lime juice, salt and pepper in a large bowl and toss to mix. Cover and refrigerate several hours.
Just before serving, sprinkle with the feta and serve with lime wedges and sea salt for squeezing and sprinkling on top.