Summer has arrived in Boston! With sweltering, humid days upon us, light meals and simple yet innovative recipes are constantly needed to utilize the fresh fruits and vegetables of the season. The inspiration for this salad came to mind with some feta cheese and basil I had in my fridge. Refreshing, sweet, savory and light, you really can't go wrong if you stick with the melon/berry combo in this salad. The feta is really a key ingredient. Kiwi, grapes, or blackberries may also work well. I wouldn't overdo it with ingredients, and stay away from mushy fruits like banana. No need to add in any oil, lemon juice, sugar, or balsamic. The flavors all blend together beautifully. My favorite part about eating this salad was the creamy, fruity last bits at the bottom of the bowl. Not to be missed! Nice for a brunch, lunch, side for a dinner or maybe even dessert. Bring this along to a BBQ and you will quickly become the cool cucumber of the party!
1 pint strawberries, sliced
2 cups or 1/2 medium watermelon cut into chunks
1/4 cup crumbled feta (I used Euphrates)
~10 large basil leaves tightly rolled and chopped
1 pint blueberries
Add strawberries, blueberries and watermelon to a large bowl. Next add in the crumbled feta, followed by basil. Note: Adjust ingredient to your liking. If you love feta, add more! Mix thoroughly, chill and serve, or eat immediately. It is nice to let the flavors mingle a bit if you have time to allow the salad to chill before serving.