Watermelon slices make it onto most Americans' plates during summer cookouts, but it's usually as an afterthought: Oh, we need a fruit to balance the heaps of glorious barbecued meat? Cue the tray of watermelon.
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Watermelon2-PSWatermelon2-PSBut I never thought watermelon received the treatment it deserves. Never, that is, until my mother served my family a watermelon-feta salad: Cubes of cold watermelon tossed with basil, olive oil, sunflower seeds, and feta. Immediately, an afterthought of a dish jumped to entrée status.
Sink your teeth into these juicy chunks and you'll understand why the salty-sweet marriage works so well. The sunflower seeds add a nutty flavor and a little crunch, and the basil makes the whole dish lighter and even more refreshing.
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In this thick, summer heat, who wants to turn on the oven to make dinner, anyway? Just throw together these ingredients
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