This blog has become a labor of love. Often when my culinary creativity is feeling a bit squelched, I remind myself that I created 4plates as a personal outlet. Sunday I woke up and it was Father’s Day. I woke up to an empty house. My husband left early that morning on a business trip and my daughter was with her dad. I lingered in bed with my beloved Sophie Bubbles, listening to all 22 pounds of her snore like a full-sized man and thought, what cooking inspiration can I share this week? I know for many of you out there with kids, a quiet day at home sounds like a dream. For me, I missed my dad who passed away long ago and I missed my family. Am I allowed to say I’m grateful for my Cavalier, or would I sound too much like one of those weird cat ladies? Sophie is my constant companion, always by my side. Sometimes under my feet, a little too close, offering too many licks, but just look at that face – her kisses are hard to refuse.
I was recently told by someone that they love my blog, but found it odd that I didn’t post a photo of myself or my name anywhere on the site. Good point! I never even noticed, but since I am the constant photog around here, I’ve now realized that photos of me are pretty scarce. Here’s a picture of me, Nancy Jacobson with Sophie Bubbles in Central Park, NYC. Given the context of this post, I thought it was àpropos that I post a picture of me with my furry friend. I will work on another photo of myself for the blog someday soon.
It’s summertime! Warm weather and sunshine. I think a refreshing recipe using watermelon is in order. If you’re in need of a fast salad to throw together for a picnic or BBQ, this is a must. You can pull this together in mere minutes and everyone will love you for it.
WATERMELON & FETA SALAD WITH FRESH MINT
- 1/2 mini-watermelon, cubed
- 1 cup kalamata olives
- 1 cup crumbled feta cheese
- 1/4 red onion, thinly sliced (use as much or as little as you like)
- 1/2 cup loose packed fresh mint leaves, torn
- 2 tbsp fresh lemon juice (about one lemon)
- 2 tbsp olive oil
- 1 tsp honey
- Kosher salt and pepper to taste
Place the cubed watermelon, olives, feta and sliced onions in a large bowl. Whisk together the lemon juice, olive oil and honey. Pour over the watermelon, season with salt and pepper to taste. Sprinkle in the torn mint leaves, give a final toss and serve immediately.
* I purchased one of those cute mini-watermelons for this salad. I only used half. I suspect that a 1/4 of a regular watermelon would yield the same amount. You can’t really mess up this salad.