I’ve created a summer salad around one of my favorite July fruits–watermelon. (Chilton County peaches are at the tippy top of my summer fruit list–something we’ll cook up later with pork tenderloin–closely followed by watermelon and, then, apricots.)

The cool watermelon and fresh, juicy mozzarella are a great foil for the spicy Italian arugula and the lime vinaigrette seasoned with juuuust enough chili.

Light, fresh and different–this is something you’ll serve up to your family or to beach house friends and everyone will think, “Now, why didn’t I come up with that?”

Of course, fruit in a salad is nothing new–there’s always been the classic pear and blue cheese (or strawberry and blue cheese with pecans over baby spinach, for that matter). There’s something about the savory and the sweet–and the bite of good-for-you lettuces–that make the combo irresistible.

Pair this salad with any protein–steak, chicken or fish–that you or your hubby have pulled hot off the grill. That’s an easy ON THE HIP dinner.

Watermelon Salad Recipe

This entry was posted on Monday, June 29th, 2009 at 5:24 am and is filed under Food on the Brain, General. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.