{sweet. juicy. summer}

I've been seeing watermelon featured in salads quite a bit lately and I'm always intrigued -- especially when the sweet melon is paired with something unexpected. One of our favorite local restaurants serves a Watermelon and Arugula Salad which I've tasted once. With its olives and onion it was both novel and delicious. But as refreshing as the salad sounds, their fabulous burger always wins out and well, let's face it, I don't have the metabolism of a 20 year old anymore and I have to set my limits.

So when fennel popped up in our CSA again this past week, I decided it just might warrant an experiment with watermelon. (Over the past two years anything involving fennel has been more or less an experiment with me). Thus was created Watermelon and Fennel Salad. The fennel and the mint are robust enough to deliciously co-exist with the salty feta and sweet watermelon. With so much flavor in the salad, a simple oil and vinegar dressing ties it all together. (I *love* salads that don't require a fancy dressing to taste complete). This may just make it to the top of a summer favorites list.

{this salad just uses shavings from the tender bulb of the fennel}

Yet another reason why I truly love participating in Community Supported Agriculture. Were that fennel not to have made its appearance this past week in my treasure box full of fresh veggies, I may not have discovered this easy and different summer salad. What's more, I'd be perpetually conflicted each time I sat down at The Lodge and debated departure from my beloved burger.

{melon + salty feta. winning combination}

Watermelon and Fennel Salad

5 cups cubed watermelon (approx 1/2 medium seedless watermelon)
1/2 cup shaved fennel (approx 1/2 large fennel bulb, shaved)
4oz sheeps milk feta
1 Tb chopped mint
2 Tb pomegranate or other fruit vinegar (substitute a light balsamic if necessary)
2 Tb good extra virgin olive oil
sprinkling of fresh lemon juice (about 1 tsp)

:: Wash and trim watermelon, cutting into 1 1/2 inch cubes. Set aside 5 cups of watermelon cubes in a large salad bowl.

:: Trim the leaves, stalks and base of the fennel and set aside. Wash the bulb well and cut in half. Using a vegetable peeler, "peel" the inside of one half of the bulb -- you'll end up with nice thin shavings of fennel. Sprinkle with lemon juice and set aside.

:: Cube the feta cheese into 1/2 inch pieces. Gently combine the feta and fennel with the watermelon. Chill in the refrigerator until ready to serve.

:: Just before serving, trim leaves from a few sprigs of fresh mint and chop (yield approx 1 Tb). Prepare the dressing by placing equal parts fruit vinegar and a good EVOO in a glass jar (I used 2 Tb of each) and shake to blend. Toss the salad with the mint and dressing.

Serves 4-6

{we picked this up from the on a recent vacation in sonoma county. gorgeous flavor}

Dry Creek Olive Company also makes outstanding olive oil. My favorite is their Three Orchards Blend.