It looks and feels as if fall is here to stay. No more al fresco dining, no more weekend day trips to the beach, no more gazpacho. Summer is O-V-E-R and I am thrilled because that also means no more sweating on the subway, crowded trains, mosquito bites and uncomfortable shoes without socks. I’m also what Carole Jackson, in her *ground-breaking* book Color Me Beautiful calls “a fall.” So in fact I embody all that is fall. Color Me Beautiful is a hilarious “study” which tests a woman’s personality and looks to determine which season she is most like and in turn what colors her clothes should be so that they look nice. I haven’t seen a copy in about fifteen years, but as a little girl I pored over my mother’s copy and find learn over and over again that I am “a fall” with maybe a little bit of winter mixed in. Definitely not a bubbly blonde summer or a flimsy pale spring.
In any case, summer is history and this cool, windy weather is here for the next six months. But you can still find watermelon in the grocery store, so here is a recipe to enjoy that last refreshing, tart taste of summer.
Watermelon and Feta Salad
Serves 4 as a salad
You will need:
3/4 pound seedless watermelon (it’s okay to buy the already cut up pieces in the plastic clamshell container), cut into 1/2-inch chunks (about 3 cups)
1/2 cup feta cheese, crumbled
1/4 cups pitted kalamata olives, coarsely chopped (about 15 olives)
1 Tablespoon finely chopped yellow onion
1/2 cup peeled and diced cucumber
1/2 cup coarsely chopped mint leaves
1 Tablespoon fresh lemon juice
2 Tablespoons olive oil
salt and pepper
1. Whisk the lemon juice and olive oil together in a small bowl and set aside.
2. Make sure your watermelon is shopped into tiny little squares and add to a bowl with the chopped kalamata olives, cucumber, mint and feta.
3. Drizzle the dressing on top, toss and serve immediately.