Fun With Carbs

I have a fairly disgusting confession to make: This past week, I ate red meat for four consecutive days.

Between the steak at Spoleto Thursday, barbecue Friday from a place I’m hoping to review in the next few weeks, kielbasa at our friends’ Jack and Jill party Saturday and a birthday cookout Sunday, I feel like I might have eaten a cow and a pig all by myself. This is rare for someone who – at least in the past – has gravitated toward chicken and seafood. Obviously it was time for something fresh and healthy.

On the way home from the Sunday party, we stopped at the brand-new ShopRite in town for a few supplies. I was really impressed by the store’s clean, easy layout; beautiful produce and warm, friendly service. Prices seemed considerably lower than Stop n’Shop, let alone Big Y.

I wandered around produce for a while and happened upon the herb section, where I picked up a vibrant green, fragrant pile of fresh mint. Inspiration struck. Earlier this year, I came upon a recipe for grilled watermelon and feta salad, tossed with chopped mint and citrus juice.

Watermelon isn’t my favorite fruit (I like tangier ones; pineapple, strawberries, mango) but I figured anything topped with feta had winning potential. Rather than buy a huge melon, I grabbed a pre-wrapped package containing four slices.

At home, I perused a few recipes online and finally settled upon this one from Fine Cooking:

1 small red or yellow watermelon (3 to 4 pounds), preferably seedless and not too ripe
1/4 cup extra-virgin olive oil, plus extra for brushing the melon
3 tablespoons fresh lime juice (about 2 limes)
Juice of 1 large navel orange
Pinch of sea or kosher salt, or more to taste
Pinch of cayenne pepper; or more to taste
1/4 cup chopped fresh mint
1/2 cup crumbled feta cheese (optional)

As I was only working with four slices of melon, I estimated a smaller amount of juice, mint and oil. And since I didn’t have any fresh oranges, I threw in a splash of Tropicana.

Once the resident grillmaster finished the melon (2 to 3 minutes per side) I sliced off the rinds, chopped the fruit into small pieces and tossed it in a bowl with the juices, olive oil, mint and spices. Don’t be afraid of the cayenne, it gives it an intriguing kick.

And then it was time for my favorite part – the cheese.

This salad is a fascinating study in flavors and textures. The watermelon caramelizes ever so slightly when grilled. The mint provides a cool bite. Citrus juice adds sour tang. The feta contributes creamy saltiness, and depending on how much cayenne you add, you get that heat in the back of your throat. It’s wild. And healthy. Wins all around.