I have a confession — I was not a fan of watermelon & feta salad for the longest time. I wasn’t even really a fan of watermelon with anything other than itself. Why, I thought, would you ever eat watermelon in any kind of way other than straight out of that striped rind with a spoon, ice cold and crisp and sugary sweet? (B2 says, “Really, with a spoon?” OK, or in slices, if you’re not weird like me.)
The answer, as I’ve now discovered, is this salad. As it turns out, if you take sweet corn (another one of summer’s crown jewels) and quickly pan-sear it in a cast-iron skillet until smoky, toss that with briny feta, some thinly sliced onion, peppery basil, and a tangy balsamic syrup, watermelon is that unexpected but perfect source of levity that ties all of it together into a salad that is by turns savory and sweet, creamy and tangy, fresh and smoky all at once. I made just enough for a reasonable portion for both of us, and before I was done with my bowl I was back in the kitchen using up all the rest of the ingredients for a totally gargantuan portion, instead. And we finished it all right there. Most of the time I’m afraid to implore you to make anything on this blog — because who knows if what I like will be what you do! — but I think you’ll love this salad if you try it. You can find the recipe over at Simon SAID!
P.S. In case you’re not melon’ed out by now, there’s still one more day to enter this giveaway for a Cuisinart Fruit Scoop and ice cream maker! Happy Wednesday, friends!