It’s July. In a teacher’s world here in Canada, that means summer. And to me, summer memories always included watermelon. Dribbly chins, seed-spitting contests, and the cool refreshing sweetness of a fruit kept cold in its own natural container are sunny day recollections. And now, as if those reasons weren’t enough to love it, we find out that it’s good for us too. While watermelon is about 92% water, it provides us with cancer-preventing antioxidants, anti-inflammatory carotenoids, B Vitamins, and potassium, and it keeps us hydrated too.
I found this recipe on Marina’s beautiful blog at yummymummykitchen.com and knew immediately that it was something I would make. We have a favourite summertime salad made with watermelon, feta and mint, so I knew this little appetizer combination would be a hit. Try it. The sweet and salty contrast is just right.
The secret to the success of this recipe is to use a quality balsamic vinegar. Buy the best you can afford and hide it in the back of the cupboard for special recipes like this one.
2 tbsp. quality balsamic vinegar
1 ripe seedless watermelon cut into 3/4 inch cubes
1 400 gm container feta cheese, cut into 3/4 inch cubes
fresh basil leaves
Drizzle the thick balsamic vinegar on to a serving plate. Skewer a watermelon cube, a feta cube, a basil leaf and another watermelon cube and stand upright in the puddle of balsamic vinegar. That’s it! Easy and delicious. It’s red and white too. Perfect for Canada Day.