Last week I tweeted about the cucumber watermelon salad we were making – some folks wanted a recipe. It’s not much of a recipe, really, but here it is:
Peel some English cucumber and cut into thick chunks. Cube some watermelon about the same size, and remove the seeds. Place these in a bowl.
In a small prep bowl, whisk together 15ml (1T) olive oil and 30ml (2T) cider vinegar. Drizzle this over and give it a toss. Grind on a few good grinds of pepper. Then julienne some basil leaves and sprinkle over the top. We’re lucky enough to have lots of fresh basil growing on the urban farm, but it’s plentiful in stores right now, or in farmer’s markets.
Put the whole thing in the fridge until it’s well-chilled. It’s a sure-fire solution to cool you off on a sultry summer day.