As I’ve mentioned time and again, watermelon is my absolute favorite food so any recipe that calls for it is at the top of my list! Last summer, my dad’s wife Jennifer introduced me to my all time favorite quick and easy watermelon summer recipe at their annual Memorial Day barbecue: a watermelon, feta, tomato salad with pesto dressing. It sounds, at first, like something that my sister and I may have concocted as children on a lazy day when mixing all of the ingredients in the refrigerator and trying to feed it to each other sounded like a good idea. Au contraire! The mix of sweet, salty, spicy, and oily is mouthwatering. It’s cooling and satisfying on a hot day. From that day forward we whip it up for every potluck, picnic, and barbecue between May and November.
It takes about 10 minutes to make and is always a hit. I prefer it dairy free which is just as good for a vegan treat!
6 cups watermelon, cubed
– 2 cups cherry or grape tomatoes, cut in half
– 1 cup feta cheese, cubed
– 1 jalapeno pepper, minced
– 1/2 cup basil pesto
– salt and olive oil to taste
Mix watermelon, tomato, feta, pesto, and jalapeno in a large bowl
– Stir in olive oil and salt, tasting until it’s right
Note: make this as close to party time as possible because it begins to go seriously downhill after about 2 hours of sitting in its juices