What could be better on a hot summer day than a juicy watermelon served on a bed of fresh greens and splashed with a zippy vinegar?
This all brings to mind the sweet memory of sitting on the porch and holding a nice slice of watermelon with seeds. Back in the day, a watermelon seed-spitting contest was a must. My brother Ritchie was usually the winner.
The questions linger: salt or no salt, before eating and do you eat watermelon with a knife and fork or just your mouth? Everyone weighs in with a different preference, but I say salt and knife! Alton’s family celebrated watermelon during storms. His father would gather the children around on a stormy night and with the first clap of thunder, they would crack open a watermelon and eat away.
No one was ever afraid of a storm.
1 medium seedless watermelon
1/2 cup feta cheese, crumbled
1/4 cup white or regular balsamic vinegar 3 cups arugula
3 cups spinach de-stemmed
Split the watermelon in half, width-wise. Slice halves into 2- to 2 1/2-inch slices.
With a 2-inch round biscuit or cookie cutter, cut out rounds (or 2-inch shapes).
Make a bed of arugula and spinach leaves on individual plates or a serving tray.
Add watermelon rounds, then sprinkle with feta.
Drizzle balsamic on top.
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