In the heat of summer, nothing quenches your thirst better than cold watermelon (and maybe a patio beer or wine). It is the perfect summer afternoon snack or side to a delicious barbecued meal. To dress up ordinary watermelon, I love adding a few simple touches to create a delicious salad. Although you can use this as a side salad, I also love having it on its own for lunch.

INGREDIENTS

4 cups watermelon, chopped in approximately 1-inch squares
1/4 cup basil or mint, sliced in a chiffonade
3 tbs chevre or feta, crumbled
1 tsp cracked pepper
2 tbs olive oil

INSTRUCTIONS

Toss all of the ingredients into a large bowl and gently toss. Serve immediately or chill for up to an hour.

Serves 2 – 4