Today is August 31st, which means that tomorrow is the 1st of September and we will soon transition into the fall season. I’m excited, I admit – I love everything about fall, from the food to the weather to the warm clothes. I will be sad to see the sunshine go away, though. I remember last February how excited I was for a sunny day or two after a really rough winter. For now, though, I’ll enjoy saying goodbye to the heat and hello to the coming months. I can’t believe we only have a short time before the holiday season starts up. Before you know it, you’ll be saying Happy New Year. Having said that, I thought it would be fitting to finish up the summer with this bright salad. During the warm summer months, Kramer and I devour watermelon like it’s going extinct. It’s the perfect summer food (followed closely by corn), and I can’t get enough of it. Now, strawberries are another story. I love them, but Kramer isn’t a big fan. We both love fresh basil, though, so I thought that I could change his mind about strawberries with this salad. Guess what? I did! I handed him a bowl of it to try and he finished the entire thing, saying, “This is so good!” the entire time. That’s what a cook likes to hear, even if this recipe involved no cooking whatsoever. Just dice everything up, toss it together with some agave nectar or honey, and you’ve got yourself a refreshing summer side salad that everyone is sure to love. I liked the agave in this because it has a more caramelized flavor than the honey, but if honey’s all you’ve got, then it will still be every bit as delicious. Say goodbye to summer with some of its more popular offerings and get ready to embrace September!
Dice your strawberries.
And your watermelon.
Mince your basil.
And toss it all together with your agave.
Serve and enjoy.
This salad is great on a bed of lettuce or even as a dip or salsa.
- 10-12 large strawberries, diced
- 10-12 large chunks of watermelon, diced
- 6 basil leaves, minced well
- 1-2 tablespoons agave nectar (or honey)
- Dice your strawberries and watermelon into very small pieces, then mince your basil. Toss everything together with your agave nectar and serve.