Watermelon in the Fall.
Weird, I know, but that’s what this weather’s been giving me.
And contrary to everyone else, I don’t like the Fall.
I DON’T LIKE FALL.
It precludes Winter, which is just fucking miserable.
I like warm weather.
I’m a July baby, what do you want from me?
A few days ago, it went from temps in the mid-low 60s to a low 80 and that was all the justification I needed for this salad.
This is so easy, you’ll be looking for every excuse to make it.
And if you’re a dude, this is your in with the ladies.
I’ll tell you something, ladies LOVE a man that can cook.
And even though there’s absolutely zero cooking involved in this, trust me, if you want to upgrade the level of ass in your life, make this.
It’s the same as a guy that knows how to bake.
It’ll blow our mind.
They’ll be lining up to jump on your __ and all you have to do is act surprised.
Shit, I might even show up.
So this salad…
Somewhere out there, Mrs. Cheergem, Eva and Marta are staring at their screen scratching their head about my use of Goat Cheese.
And ladies, you’re right to do so.
These women are my oracles.
They know what’s good for me even when I don’t.
I added this dairy product, knowing, I’m going to pay for it later.
Knowing that somewhere in the near future I’m going to feel like there’s tiny balloons inflating the random corners of my intestines and I’ll fold myself into a pretzel and pray silently until that feeling passes.
Knowing all that is about to go down, I still put goat cheese on this salad.
Because it’s that good.
Enjoyed every fucking bite.
This is one of those things where there’s really no need for me to give specific instruction therefore I won’t.
It’s also one of those things where you can add as much variation as you please and the best part?
There’s like 3 dishes to wash.
You can’t lose.
It’s THE Olympics of recipes.
Every ingredient is a fucking team player and represents the best of its species.
What I Used
Watermelon (seeded). Melon. Red Onion. Basil Leaves. Arugula. Goat Cheese Crumbles. Balsamic Vinegar. Olive Oil. Salt. Pepper.
What I Did
Seed the watermelon as best as you can, then cut into thick chunks.
Thinly slice the melons.
On a serving platter, place the watermelon pieces, arranging them side-by-side so that they’re touching each other.
Drizzle olive oil and balsamic vinegar over the pieces.
Lightly shake salt & pepper over it.
Assemble by adding everything else, reserving the goat cheese for last.