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Had some broccoli. Had some watermelon. Had some feta cheese and basil.
Steamed it. Cubed it. Chopped it.
A refreshing salad.
(Hey… that’s almost Haiku!)
Broccoli & Watermelon Salad with Basil Ribbons
prep: 15 minutes
cook: 1 to 2 minutes (steamed broccoli in the microwave)
4 cups broccoli florets, cooked (I steamed them, but it’s up to you)
4 cups watermelon, seeds removed and cut into 1-inch pieces
1 cup feta cheese, cut into ½-inch pieces
½ cup chopped basil (see tip below on how to make basil ribbons)
let’s get to it….
Place broccoli florets in a microwave-safe container and cook for 1 to 2-minutes or until desired doneness. The broccoli should be crisp, not limp. Cool and place in a large mixing or serving bowl.
Remove seeds from watermelon (if any) and cut into 1-inch cubes; place in bowl with broccoli.
Spray knife with an anti-stick cooking spray (or wipe with olive oil) and carefully cut the feta cheese into ½-inch pieces. If the feta falls apart, that’s okay. Sprinkle on top of the watermelon.
Stack basil leaves and roll like a cigar. Cut crosswise into thin ribbons. Sprinkle on top of the feta. (This technique is called “chiffonade,” by the way.)
Mix the salad gently with a rubber spatula. Refrigerate until ready to serve.