You see...it was like this...
I was gone from home from 8 in the morning until about 3:30 in the afternoon. It was 97 degrees. I haven't been to the grocery store for about 2 weeks. And I am trying not to go. Everytime I think I have to go...I rethink it. lol It's so easy to just run there and dump some cash and come home with something to fix. But I have a full pantry or two and lots of food here. But sometimes...well, a girls brain just won't work. So I traipse off to the store.
Anyway, I've been trying to be more mindful about it all. The Irishman came home with a watermelon for me a few nights ago, because I was whining about wanting watermelon for like, I don't know...a week or something. And then , my neighbor came home from her day away and brought me some peaches from a local orchard. And yesterday I was home with no car. (Are you getting the picture now??) lol
So, suppertime rolls around and I get my big, hot self off the couch and think...hmmmm....maybe I'll make a peach salsa like Judy makes. And fix some kind of burritos or something, since I have some leftover rice in the fridge as well as part of a jar of pinto beans. And then I google Peaches/watermelon. And the rest, as they say, is history...
There are several recipes for a peach and watermelon salad on the internet. I chose one, considered what ingredients I actually had on hand (no cherry tomatoes, for instance, but I do have dehydrated tomatoes in the freezer...) and started playing. I did follow the vinaigrette recipe pretty closely. So that's where you start:
In a small jar or container that you can shake to mix...combine:
2-3 Tbsp. honey
1 Tbsp. Dijon mustard
2 Tbsp. EVOO (extra virgin olive oil)
2 Tbsp. white rice (or wine) vinegar
salt and pepper to taste
Shake that baby up good and set it aside. I kept it out at room temperature because I knew we'd be eating it in a couple of hours.
Now the fun part:
Lettuce (the recipe called for arugula, but I had other kinds so I used that. As long as you don't use the dreaded iceberg lettuce, I'm sure it will be okay). LOL Washed and relatively dry. Tear it up in a bowl, as much as you need for your family. I used a smallish bowl this time because I was making those humongous wraps too. We ate every bite. :)
Watermelon, seeded and cubed. I'm guessing that I used about a cup, maybe more. You can play with this.
Fresh peaches--washed thoroughly, and sliced. I don't peel them, but you can if you need to.
Mint leaves--I have some growing in a pot, spearmint leaves. A small handful-crushed by hand and then chopped slightly.
Halved Cherry tomatoes, yellow and red...OR--(if you're me) dried tomatoes from last year that are so sweet and crunchy, they're like candy. A handful.
Halved Cherry tomatoes, yellow and red...OR--(if you're me) dried tomatoes from last year that are so sweet and crunchy, they're like candy. A handful.
Feta cheese. Okay, I had gorgonzola, and that's what I used. About 3 good tablespoons, but some might like less and some more.
Cracked black pepper to taste.
Mix these items together and drizzle the salad dressing over it all.
Here it is after we dug into it. Both of us were...omg...this is a magnificent combination of flavors!! I might even put a few walnuts in it next time, but I will definitely be making it again. The Honey Vinaigrette was perfect for it. A++++ all the way around!
Okay. Now--go make this. And don't be afraid --you can put any amounts of anything you want in here. Just try it....play....create....enjoy!!
Bon Apetit!
