I love BBQ season, it means summer is just that much closer and that you can finally get outside after a LONG winter! We barbecued twice this weekend with friends, it was so great to catch up with everyone and be outside in the sun. I decided to try two new recipes for our Saturday night BBQ, a watermelon salad, as well as a sun dried tomato dip. Pat suggested the idea of combining watermelon, feta, and basil for a salad and I just guessed on the rest to see what would taste good. It turned out to be a delicious summer salad that was easy to make. I also wanted to make some sort of dip, but didn't want to go to the grocery store, so I looked in the fridge and came up with the combination for the sun dried tomato dip, it was also delicious and easy to make.
Watermelon, Feta, and Basil Salad
Watermelon-cut up (I used seedless to make it easier)
feta cheese
basil-chopped
red wine vinegar
salt and pepper to taste
Mix all ingredients together in a bowl. Serve chilled.
Sundried Tomato Dip
1- 4oz. jar of sun dried tomatoes
2- 8oz. blocks of cream cheese (room temperature)
Garlic salt and pepper to taste
minced garlic
Kalamata olives-chopped
Combine all ingredients in a food processor, chop and pulse until all ingredients are well blended and broken down. Chill for about an hour to let it set, then serve it at room temperature so it is easy to spread on crackers.
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