Light meals are essential in Chicago's blistering summer heat. You don't want to feel stuffed before heading out on hot summer nights. It's the season for enjoying your time outside.
That's why my mom and I have been focusing on fresh and crisp ingredients. Light airy dishes that are refreshingly delicious, but won't weigh you down in the heat.
My cousin Julie is in for the week on business, but we decided that after a stressful summer- we needed a spa day. After an afternoon pampering, we wanted something light to go on the side with our burgers.
This one is going to sound a little weird, but it turned out delicious. Experimenting- can create successful and unique dishes. We found this recipe from the Minimalist column in the New York Times. I normally am not a fan of blue cheese- but because it is crumbled finely- it doesn't overpower the dish. This is one of my favorite throw it together and serve recipes.
If you want to get creative on how to slice and dice your watermelon- perhaps use the launch method? Anyone needing revenge? Here's how.
This salad would also be a great side if you are going to a picnic or maybe if you have lawn seats at a concert. Ravinia anyone?
Watermelon and Tomato Salad
- 2 1/2 cups seedless watermelon, in 1-inch cubes or balls (cut over a bowl to catch the juice and reserve it)
- 1 1/2 cups cherry or grape tomatoes, cut in half
- 1/2 cup finely diced or crumbled Stilton, Gorgonzola, Roquefort or Maytag blue cheese
- 1/2 cup minced scallions
- 2 tablespoons extra virgin olive oil
- 2 tablespoons sherry vinegar
- Pinch cayenne
- 1/2 cup parsley, roughly chopped
- 1. Combine the watermelon, tomato, cheese, scallions and salt in a bowl.
- 2. Whisk or blend together about 2 tablespoons of the watermelon juice, oil, vinegar and cayenne. To serve, dress the salad with this mixture and garnish with parsley. Do not refrigerate and serve within 30 minutes.