Summer is that incredible time of year when ingredients are so fresh and the weather is so great that even the simplest meal can seem like a feast. Take watermelon. Eaten on its own its mouthwateringly scrumptious, so why not add it to your salad and eat it with dinner? (Pure genius). Here are two delicious salads that Isabelle recommends eating alongside your favorite burgers, a gorgeous sunset….

…and of course, fresh basil.

…

Watermelon, arugula, & pine nut salad

Ingrediants

Dressing:

1 tbsp fresh lemon juice

1 tbsp red wine vinegar

table salt

1 tbsp extra-virgin olive oil

Salad:

3 cups cubed & seeded watermelon drained (rind discarded)

6 cups baby arugula

1/4 cup pine nuts

1/2 cup crumbled feta or ricotta

freshly ground pepper

fleur de sel (optional)

…

Instructions

Cube and drain watermelon well.

Wash and drain arugula.

Mix arugula and watermelon. (Am I the only one that finds this so exciting?)

Add pine nuts and feta.

Pour on dressing.

Mix.

Recipe from the Gourmet magazine “Summer Entertaining” issue, on display until September 21st, 2015.

…

Grilled corn & tomatoe salad

Ingrediants

500 ml well-drained and dried corn ( fresh or frozen & thawed)

2 – 3 in season large tomatoes sliced in circles

15 – 20 cherry tomatoes cut in half

sprinkle of basil

2 tbsp virgin olive oil

vinegar (balsamic or white wine)

salt & pepper to taste

…

Instructions

Heat oil and lightly caramalize corn (about 10 minutes on medium heat). Salt to taste. Best to cover the corn in case they pop or jump. (Hot corn cannot be trusted).

Slice large tomatoes and place around your platter. Add salt, pepper, and oil, to taste.

Mix corn and cherry tomatoes in a bowl. Add oil and vinegar.

Add chopped basil.

Add olive oil to taste and mix.

 Pour mixture over sliced tomatoes.

Garnish with salt and pepper to taste.

Recipe from the book “à la di Stasio 3”

Enjoy!

xx

All pics taken by me. It’s a tough job, but somebody’s got to eat it.

Merci bella. xx