Watermelon Salad for Four

Growing up in rural Colorado in an area known as the melon capital of the world, I am only happy with perfectly ripe melon.  Steve says that if we had the money I have spent on my quest for these gems, we could retire.  Well, let me tell you I found the perfect watermelon at the Alexandria market – sweet, juicy, crunchy – nothing better.  I ate half of it all by myself and then turned the remainder into this salad.  You can use as much cheese as you like – I prefer just a little.  Cracked pepper can also be used as can a drizzle of really aged balsamic.

About 6 cups seedless watermelon chunks

½ cup crumbled feta cheese (crumbled blue also works well)

Extra virgin olive oil to taste

2 teaspoons minced chives

Sea salt to taste (the amount depends upon the saltiness of the cheese)

Nothing much to do except place the melon on a chilled serving platter or plate, sprinkle with cheese, drizzle with olive oil, throw on the chives and some grains of salt.

Raw Zucchini Salad for Four

You will need a mandoline or other vegetable slicer to make this salad.  Anne had hers set to make crinkle cuts and I just left it at that, but normally I would just make plain cuts.  You don’t need baby vegetables for this, just firm, fresh ones.

About 2 large or 6 baby zucchini, washed and trimmed

1 tablespoon basil julienne

A hunk of parmesan for shaving

Extra virgin olive oil for drizzling

Coarse salt and pepper

Using a mandoline or vegetable slicer, cut the squash into thin strips.  Place the strips on a chilled serving platter or plate.  Shave a good portion of parmesan over the top.  Sprinkle with the basil, drizzle with olive oil, and season with salt and pepper.