Enjoying summer fare

Brian Mathae

HURRICANE HANKS lthough we live in a warm climate year-round, it’s when summer approaches that I crave traditional summer food. To me that means more grilling, more fresh fruits and vegetables and perhaps a homemade peach pie! Nothing says summer more than watching over a grill full of meat or fish with a cold one in hand. A summertime salad is a perfect complement to a grilled meal. They typically don’t take long to prepare and can rest while you finish grilling. In fact, many salads are best prepared ahead of time as they need some time to blend their flavors together.

I think the heat of summer (and humidity around here) changes our eating habits this time of year. Fruits and vegetables are more easily digested, saving us some energy to keep moving in the heat. Plus, their water content helps us stay hydrated. Today’s recipe includes watermelon, which is 92% water by volume. Some studies have suggested that eating watermelon after intense physical activity may hydrate your body better than drinking water because it also provides you with natural sugars, amino acids, mineral salts and vitamins that are lost in exercise. It is also high in lycopene, which is a powerful antioxidant. Another main ingredient in today’s recipe is tomato, which is also rich in lycopene. There are really only a few components to the recipe and they nicely complement each other. You get flavors of salty and sweet with a hint of acidity, textures of ripe but firm fruit and soft cheese and the incredible scent of fresh herbs. It’s simple, it’s tasty and it’s perfect for summer! The most difficult part of this meal just might be deciding on which wine to drink with it. While the salad is light and slightly sweet, if you are grilling meat you should plan on a red wine. The umami, fat and char will balance out the tannin in red wine. Two excellent choices come to mind. Both have been rated a 93 in the past by James Suckling. The Prisoner Red Blend contains predominately Zinfandel grapes and tastes of dried blackberry, pomegranate and vanilla. Alternatively, Crossbarn is an incredible Cabernet

Watermelon Salad

(serves 6-8)

Ingredients

1 cup of cherry or grape tomatoes, halved

2 cups cubed seedless watermelon

1/4 cup extra virgin olive oil

2 tablespoons balsamic vinegar

Sea salt to taste

Fresh ground black pepper to taste

1 1/4 cup crumbled feta cheese

1/4 cup basil leaves, roughly torn

Sauvignon with an aroma of black cherry and the flavor of rich, dark fruit with beautifully integrated tannins. Crossbarn Cabernet Sauvignon is

Directions about $20 more per bottle, so let your palate and budget decide on your best wine pairing. Enjoy.

1. Combine the tomato and watermelon in a glass bowl, lightly salt and let stand for a few minutes.

2. Slowly whisk together oil and vinegar, adding salt and pepper to taste.

3. Add feta and basil to tomato and watermelon.

4. Pour dressing over all ingredients and lightly toss.