The first of the Summer holidays will be kicked off with Memorial Day this weekend, which got me thinking of all my favorite things about the season. Is it just me, or does this time of year take you back to your first summer love? Everything feels more exhilarating, exciting, filled with adventure and possibility.
Maybe it’s the fact that there is more daylight to do the things I love, like eating outdoors, throwing something on the grill for an impromptu get together with friends. Life just seems to get a bit lighter, including the food I eat. I love a good salad any time of year, but particularly when they include delicious melons that are bursting with sweet juicy flavor. It takes me back to sitting out on my grandmother’s patio as a child. I can’t think of a better salad to share with you this holiday weekend as this is a personal favorite from my book Lobsters for Leo, Cookies for Capricorn: An Astrology Lover’s Cookbook. I hope you enjoy it as much a I do. It’s quite the crowd pleaser utilizing the best of summers bounty. Bon Appetit!
These foods are chosen for Gemini, ruler of the lungs, renowned for their gift of gab and impeccable communication skills. Gemini natives must include foods in their diets to keep the breath of life flowing and be able to converse throughout their lives. Losing the ability for powerful communication would be a death sentence for Gemini as there is absolutely nothing they would rather do.
This juicy melon promotes healthy lungs with its high content of anti-oxidant vitamins A and C. It reduces inflammation and is an emphysema preventative, making it a good fruit choice for Gemini whose lungs must be in top-top shape for all those conversations awaiting them. Of course cantaloupe is also great for all others signs.
Cantaloupe, Tomato, and Basil Salad with Feta Cheese
Growing up in the Sacramento Valley, cantaloupe and tomatoes were always plentiful. This salad is a unique way to combine two great flavors.
- 1 cantaloupe, cut in half and seeded
- ½ red onion, peeled, cut in half, sliced thin half moons
- 1 pint red teardrop tomatoes, cut in half lengthwise
- ½ cup basil leaves, chiffonade plus ¼ cup
- ¼ cup Villa Monodori balsamic vinegar
- ¼ cup extra virgin olive oil
- Sea salt to taste
- 4 ounces French feta cheese crumbled
- In a large mixing bowl, using a melon ball utensil, scoop melon
balls into bowl. Add onion, tomato and basil and mix together.
- In a small mixing bowl, whisk together vinegar, olive oil and salt.
- Transfer melon and tomato mixture to serving bowl. Drizzle
vinaigrette over salad. Garnish with extra basil and feta.