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| Image: Kirti Poddar, licensed under Creative Commons |
We hosted my cousins in Seattle the week before we moved. One of the nights they were with us, we sat around the coffee table in our living room (picnic-style, if you will), and started our meal with a Watermelon and Heirloom Tomato Salad, from Kim Barnouin’s latest, Ultimate Everyday Cookbook.
I had chosen the recipe for its simplicity, because it would let the flavors of crisp, sweet watermelon, and the ripe heirlooms blend and satisfy – particularly after a day of summer sight-seeing. Drizzled with a touch of balsamic reduction, it was perfect.
Before that night, I had only prepared watermelon as a snack or healthy dessert – I cubed it, chilled it, and served it on its own. Kim’s recipe introduced me to a world where watermelon can be a part of fuller, more savory courses; part of a summer meal.
For this time of year, as we just want to savor the flavors of summer in their plainest glory, over meals that take little time to prepare, but can be enjoyed over the joyfully long stretch of evening, here are four more ways to prepare watermelon in your main course:
(Veganize by omitting the goat cheese.)
(Veganize by substituting crumbled tofu for the feta.)
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