Summer is that incredible time of year when ingredients are so fresh and the weather is so great that even the simplest meal can seem like a feast. Take watermelon. Eaten on its own its mouthwateringly scrumptious, so why not add it to your salad and eat it with dinner? (Pure genius). Here are two delicious salads that Isabelle recommends eating alongside your favorite burgers, a gorgeous sunset….
…and of course, fresh basil.
Watermelon, arugula, & pine nut salad
1 tbsp fresh lemon juice
1 tbsp red wine vinegar
1 tbsp extra-virgin olive oil
3 cups cubed & seeded watermelon drained (rind discarded)
6 cups baby arugula
1/4 cup pine nuts
1/2 cup crumbled feta or ricotta
freshly ground pepper
fleur de sel (optional)
Cube and drain watermelon well.
Wash and drain arugula.
Add pine nuts and feta.
Pour on dressing.
Recipe from the Gourmet magazine “Summer Entertaining” issue, on display until September 21st, 2015.
Grilled corn & tomatoe salad
500 ml well-drained and dried corn ( fresh or frozen & thawed)
2 – 3 in season large tomatoes sliced in circles
15 – 20 cherry tomatoes cut in half
sprinkle of basil
2 tbsp virgin olive oil
vinegar (balsamic or white wine)
salt & pepper to taste
Heat oil and lightly caramalize corn (about 10 minutes on medium heat). Salt to taste. Best to cover the corn in case they pop or jump. (Hot corn cannot be trusted).
Slice large tomatoes and place around your platter. Add salt, pepper, and oil, to taste.
Mix corn and cherry tomatoes in a bowl. Add oil and vinegar.
Add chopped basil.
Add olive oil to taste and mix.
Pour mixture over sliced tomatoes.
Garnish with salt and pepper to taste.
Recipe from the book “à la di Stasio 3”
All pics taken by me. It’s a tough job, but somebody’s got to eat it.
Merci bella. xx