I love watermelon, but I am usually content to eat it all by itself. It really seems unnecessary to adulterate it in any way. However, the past couple years, I’ve seen lots of recipes come along that use watermelon as an ingredient. Savory salads, grilled, sorbets, sautes, etc. Well, I happened to buy a huge (25+ pound) yellow-fleshed watermelon while I was traveling in Oklahoma last week, and then I had to figure out how to fit it into our refrigerator. Since I had more watermelon than we could possibly eat, I moved onto some of these alternative preparations.

This is the result of my foray into savory watermelon salads. You are looking at cubed yellow watermelon, cubed purple tomato, minced basil, and feta cheese. In my opinion, the feta is unnecessary, but my husband is a fan of it. This was all tossed with  simple vinaigrette of  apple cider vinegar, olive oil, salt, and pepper. Yum! What a delicious, cool, summery salad. It was definitely better the first day, but still tasty today. I think I would have liked it just as well with only the watermelon and the vinaigrette.

Next up in the watermelon adventure…Watermelon Salsa!