Watermelon Salad

I love watermelon. Some of my best memories are of my dad bringing home a watermelon, cutting it in half and we’d sit in the den with our respective halves, towels across our chests, passing the salt shaker back and forth because just a little sprinkle brings the flavor out.

Last night, at our annual Stephen Ministry salad supper, someone brought a watermelon salad with olives and feta and red onions. It was delicious except for the olives. I hate olives. I didn’t quite get my fill of it last night so I picked up my own watermelon today and decided to make my own watermelon salad, with a few modifications.

watermelon salad












I don’t really have a set recipe here. I didn’t think I needed to measure anything out for something as simple as this. So, here’s what I tossed together:

Watermelon chunks
Feta cheese crumbles
Mint, chopped
Cipollini onions, diced small
Drizzle of EVOO
Splash of lemon juice (maybe half a lemon’s worth)
Dash of salt (I’d suggest sea salt)
Reduced Balsamic Glaze (you can buy or make this and for me, the more of it, the better)

Super refreshing, super yummy and super easy.


Orange Balsamic Chicken

Anyone who knows me knows I am a FREAK about balsamic vinegar. It’s like Frank’s Red Hot Sauce for me. I put that $#!% on everything! From salads to desserts.

There’s a balsamic chicken recipe making the rounds on Facebook and so, it inspired me. I only glanced at the actual recipe but then improvised my own.












Orange Balsamic Chicken (feeds 2)

2 boneless chicken breasts, cut into large chunks

1 packet dried onion soup mix

1/4 cup extra virgin olive oil

1/2 cup balsamic vinegar

1/4 cup orange juice

1/4 teaspoon garlic powder

pinch kosher salt

pinch pepper

fresh basil (for garnish)

Combine all ingredients except for basil in crock pot and cook on high for 4 hours or low 6-8 hours.

I served it over angel hair pasta but it would work equally well over egg noodles or alongside mashed potatoes. If you want to turn the juice into a thicker sauce, you can add a bit of cream and some cornstarch slurry and allow to thicken for a few minutes. Chiffonade fresh basil (roll leaves tightly and cut in strips on a bias) and sprinkle on top.