Watermelon Salad

Everyone who knows me, knows that my grandfather is a watermelon farmer.  (Granddaddy just turned 80 and is still going strong!)  I grew up having the most delicious watermelons.  Sometimes, my sister and I would crack a watermelon open right in the field by picking it up and throwing it on the ground.  We'd reach in and pull out just the very center portion--the heart of the watermelon.  It was always the juciest, sweetest part.  We'd never touch the seeded part.

Haven't watermelons changed?  I see all different kinds in the grocery store: seedless, tiny personal size and even SQUARE watermelons.  Really?  Square watermelons?

Truth be told, I don't really like watermelons from the grocery store.  They're always so blah in comparison to my childhood memories of the big, heavy, and seeded variety my Granddaddy grew.  My favorite was always the Jubilee variety.  They were oblong and grew to be enormous.  But, they were so sweet and delicious. 

Anyway, my point:  I've seen lots of watermelon and tomato recipes this summer.  So, when I happened across this article on Boston.com and saw the picture it made me think that I need to try a watermelon salad.  The author mentions feta and watermelon.  My mouth watered.  Oh, the thought of the sweet and salty mixed together!

Has anyone had a watermelon salad that they thought was great?  If so, would you share the recipe?  I really want to try it!!

I had to include the picture here. I lifted it right from Boston.com. I don't claim to any of the pictures.  If you don't want me using them, just let me know and I'll remove them.

Green Goddess Obsession

I think it's pretty clear that I'm deeply in love with all things Barefoot Contessa and I think Ina Garten is just the cutest.  I can truthfully say that I am always truly delighted with her recipes.

But, her Green Goddess dressing takes it to a whole new level.  It's positively, outrageously delicious.  We eat it on everything.  I dip carrots and celery in it.  It goes on salads.  I bet it would be delicious on a baked potato.  When it's down to the last bits, I want to start licking the bowl.

My mouth's watering just thinking about it.  I may need to make some tonight.

Ingredients

1 cup mayonnaise
6-7 chopped scallions--I use the both white and green parts
1 cup chopped fresh basil leaves
1/4 cup lemon juice (2 lemons)
2 teaspoons chopped garlic (2 cloves)
2 teaspoons anchovy paste
2 teaspoons kosher salt
1 teaspoon black pepper
1 cup sour cream


Place all of the ingredients in a food processor and process until smooth.