My son is what we like to call, a fruitaholic. It’s always a sure bet that no matter what else is on his plate, he will immediately lunge at the fruit. While he enjoys all types of fruit, his favorite is definitely watermelon, and it is his unconditional love that inspired this dish.
In the summer months, we always have had watermelon in our fridge, seeded, ready and available for all of the Fruitaholic’s fruit needs. So when I came across this recipe, I was really intrigued by it. And when MC suggested a Mediterranean theme for our dinner party, I knew this side would be the perfect addition to our menu.
And now that the weather here in Chicago has turned (boo), I apologize for tempting you with such a crisp and refreshing dish that is perfect on a warm summer night. But I look at this recipe as a stepping stone… It would be equally as delicious substituting a combination of grapes and blue cheese, peaches and shaved parm, gorgonzola and pear, or pomegranate and goat cheese for more of a fall flavor.
Orzo Salad with Watermelon and Feta – From Weight Watchers
– 1 cup Uncooked Orzo
– 2 cups Watermelon, seeded and diced
– 1/2 cup Feta Cheese
– 1 Tbsp. Olive Oil
– 1/2 cup Fresh Basil, sliced thin
– Salt and Pepper, to taste
Cook orzo according to package directions. Drain and rinse under cold water, allow to cool. Toss with remaining ingredients in a medium serving bowl.