Some girls are happy to get flowers — I get psyched about a good watermelon. If I have my druthers, it's a sugar baby watermelon, but I'm not trying to be high maintenance here.
There is nothing more summery to me than getting a roadside stand watermelon, cutting it open and being able to smell it from across the house. So my advice is, while you actually have access to fantastic in-season watermelon, buy as many as you can and eat them daily!
Try this Watermelon-Jalapeño Feta Salad. It's sweet, acidic, salty and crisp all in one dish. It's hydrating, full of fiber … and there's cheese! It's just about perfect.
Watermelon-Jalapeño Feta Salad 
Ingredients
- ¼ cup feta cheese, crumbled
- 2 cups watermelon, cubed
- 2 tablespoons red onion, cut into small sliced rings
- 3 basil leaves, torn
- 1 teaspoon jalapeño pepper, sliced
Dressing
- 2 teaspoons Worcestershire sauce
- 1 tablespoon cider vinegar
- 1 tablespoon vegetable or canola oil
- 1 small garlic clove, minced
- 2 teaspoons honey or brown sugar
- 1 tablespoon lime juice
Directions
- To make the dressing, add dressing ingredients to a cup or bowl and whisk vigorously (or mix using an immersion blender). Add a layer of dressing to serving plate.
- And cubed watermelon, onion, feta, basil and jalapeño.
- Add more dressing if desired. Serves 2.
Carlene Thomas, RDN, LD, is a food photographer and recipe developer in Northern Virginia. She and her husband work full time on their business and social media platforms, Healthfully Ever After, where they work with companies to tell their story through food visuals including stop motion, photography and video. Read her blog, HealthfullyEverAfter.co, and follow her on Facebook, Twitter, Pinterest and Instagram.