As a kid watermelon was one of my favorite parts of summer. It's called anguria in Italian, I can't count the times my father warned me about the seeds, that I also loved to eat ( did you know they have iron and zinc in them?!)
Still love it. I made this watermelon salad on a scorching and windy day. We just came back from the beach, a deserted stretch that we love, but one that is not easy to get to. After the car ride and the walk through the dunes, we cooled off by jumping in, all five of us, us two and all of three dogs (our big and not so brave poodle wearing a Outwardhound swim vest).
But heading back,with the panting dogs in the back, left us just as parched and over heated. This is when this thirst-quenching salad came in.
INGREDIENTS for two
. 1 cup ripe sliced cherry tomatoes
. 1 cup sliced and pitted watermelon
. 1 small mozzarella
. basil leaves
Make the vinaigrette with with two spoons olive oil, the juice of one lemon, sea salt and pepper.
I added some fennel greens (optional).
Make this salad only with very ripe in season tomatoes, use cherry tomatoes for their concentrated taste.