Hotbox Hipster

the first time I tasted this salad, a doctor friend of mine brought it to work to share with all of us.  I was smitten. somehow, the saltiness of the feta was the perfect, albeit unlikely compliment to the sweetness of the juicy watermelon.  Add in crunchy seedless cucumber chunks and fresh basil… and you’re about to board the happy train. I wanted to keep this very simple, but still chocked full of flavor- so I added as few things as possible to the mix.  technically, you could leave out the cucumber if you didn’t have it, and it would be just as yummy.  I do enjoy the crunch of the cukes though – and they bulk it up a bit more as well.  I added shallot, one small one, as I thought the red onion would be a bit overpowering.  the recipes I viewed on the internet called for mint.  I prefer basil in mine, so I went with it.  I like the taste of fresh squeezed lime, so I used some of that as well.  ok enough talk… HERE IS WHAT YOU DO.  

purchase: need

a bit of watermelon

a block of feta cheese (costs more than crumbled, but looks OH SO much prettier here)

a small shallot

a juicy lime

a small handful of basil (maybe 7 leaves) chopped

a seedless cucumber (or a few of those cute baby cucumbers Aldi carries)

two tablespoons of either red wine vinegar or white wine vinegar

TO PREPARE THIS:

decide what bowl you want to serve this in, and then make only that much.

carefully dice up some of your watermelon  **(I write this assuming everyone knows how to cut a watermelon… but if not here goes. Cut watermelon in half, lay one half cut side down on your cutting board and begin to carefully slice this into slices going from right to left or left to right. if you want to chunk it- carefully cut rind off and cube it nicely into a container. otherwise cut slices in half and place in airtight container if you are that person who likes to eat it off of the rind. I am NOT that person. I like my watermelon chunked and in a pretty container ready for me to scoop out a bowlful at any given moment.  my husband and my daughter are the rind types. I just don’t get it.)

cut your feta into pretty chunks.

slice/chunk your cucumbers.

wash and cut your basil

cut your shallot into thin slices.

in a small bowl, squeeze all of the juice from one lime.  to this, add a bit of vinegar. mix them and set aside.

in a large bowl (big enough to toss this with clean hands…) add all ingredients. pour the lime and vinegar juices on top.  toss together with clean hands.  transfer to your serving bowl.  if extra, store in airtight container for up to four days.  it won’t last that long, trust me.  Enjoy!!