I always like to stress the importance of seasonal produce. There are so many great arguments for buying local, organic food as opposed to the alternative; but the most obvious is reflected in taste. Seasonal just tastes better.
I recently got together with friends for a potluck dinner; we each brought something to share. Watermelon has been in season all summer, so I already knew the main star of my dish. I settled on a salad with prawns, arugula, watermelon, cucumber, feta and mint.
My favorite part about the dish, besides the just-picked freshness, was the variety of textures. It also went along famously with my friend’s plum prosciutto bruschetta, also an in-season winner. The combination of the two make a really easy, simple, summer meal. Enjoy!
Watermelon Salad
*serves 4 as a side
1 small seedless watermelon, sliced into chunks
10 cooked prawns
1/2 package arugula
1 english cucumber, peeled and sliced into chunks
10 mint leaves, chopped
1 cup crumbled feta cheese (or more if you love it)
extra virgin olive oil
sea salt + pepper to taste
1. Combine watermelon, cucumber, prawns, and mint. Add olive oil (drizzle to your liking) and toss. Add arugula, and lightly toss. Sprinkle feta on top, and add salt and pepper to taste.
Plum Prosciutto Bruschetta
8 slices of fresh, rustic bread; toasted
Humboldt Fog goat cheese
1 package prosciutto
4 organic plums; sliced and pits removed
arugula to garnish
1. Layer the following ingredients to create easy, instant bruschetta: goat cheese, prosciutto, arugula and plums. Serve.
FOODOGENIC 