Meatless Monday started on Sunday at the Hayes household with this basil watermelon salad. It’s about 400 degrees in Austin right now and watermelon is one of few appealing options. (Never mind that we had Torchy’s for lunch AND sat outside.)
I set out to simply cut up the watermelon, but my culinary craftiness kicked in, as it often does, and I added some fresh basil, cayenne and a little sea salt. I also roasted some okra to go with -- my southern roots were showing through.
Basil Watermelon Salad
1 small “personal” watermelon, preferably seedless, chilled and cut into 2-3 inch chunks
2-3 tsp cayenne pepper (this is enough for just an idea of spice – if you like it spicy, add more)
1 tsp sea salt
1 TBSP finely chopped fresh basil
Combine all ingredients in a large bowl and let set at room temperature for about 10 minutes. Serve in a chilled bowl.
Watermelon salad, roasted okra and a crisp glass of sauvignon blanc—what a way to end the weekend. We were going to enjoy it outside, but, no.