S’more Chocolate Chip Cookies

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Mackels'more cookie as part of an ice cream sandwich - doesn't that look light and healthy?

There’s a new hot spot in Seattle this summer: Hello Robin.  Seattle friends, have you been here yet? If not, you should probably go tonight.  It’s a concept I wish I had thought of myself: a gourmet bakery/cookie shop that also sells Molly Moon’s ice cream (there’s a Molly Moon’s walk-up window attached to the shop).  So although you could get a plain cookie or a plain cone (yawn), the idea is you pick two cookies and a flavor of ice cream and “make your own” ice cream sandwich. Brilliant, right?

I went with my cousin Christina a couple weeks ago, and having a much more adventurous palate (and a better metabolism) than I have, she created the above sandwich.  She was so excited about the “Mackles’more” cookie part (isn’t that name hilarious?) that I set out to make something similar myself.  And while I’m sure the Hello Robin version is way more gourmet (they use Theo chocolate, I used Hershey’s), these are super easy and dang good. 

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The cookie dough is the easy part. I used the recipe on the back of the Nestlé bag, but you could use whatever chocolate chip cookie recipe you like. I just used one and a half cups of chocolate chips and one and a half cups of marshmallows, for a total of three cups of “add ins” – the original recipe calls for two cups chocolate chips and one cup of nuts so I wanted to stick to three cups total. Mine turned out great, but you could definitely still use the full two cups of chocolate chips if you wanted to (although it would be a lot of chocolate with the Hershey bar on top). I’m not a huge nut-in-cookie person, but if you are, it would be fine to leave them in as well.

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The tricky part is how to bake them. Nestlé tells you to bake your cookies for 9-11 minutes, and I wanted mine on the under-done side, so I put the cookie dough balls on the graham cracker squares and set my timer for 9 minutes. When I took them out of the oven, the graham crackers were dark brown and toasty-looking and there was a faint burning smell. So, I decided to experiment with different baking times.

First, I baked the cookies without the graham crackers for 6 minutes. I then attempted to scoop them off the baking sheet and put them on the graham crackers and bake them together for the remaining 3 minutes. The problem was, at 6 minutes the cookies weren’t really cooked enough to stay in one piece when scooped up, especially as the marshmallow pieces tended to be really sticky. Most of the cookies survived, but it was messy. I tried again at 7 minutes – same issues, but slightly easier to pick up and reposition on the graham crackers. At this point I finally turned on my brain and remembered that even when you bake a cookie for the full amount of time, you still need to let them sit and “set up” for a couple minutes before you take them off the baking sheet. So for my fourth batch, I baked them for 7 minutes, took them out of the oven and let them sit for 2 minutes, scooped them up and put them on the graham crackers, and baked them for the remaining 2 minutes. They looked great, they didn’t make a huge mess when I scooped them up, and I felt really brilliant. And then ironically, Christina came over to taste test for me and what do you supposed her favorite version was? The original almost-burnt ones.  She said they tasted like a campfire – which I suppose is appropriate for s’mores. 

Taking a closer at the authentic Mackles’more pics, they look pretty toasty.  And if they’re making them in mass quantities, I doubt they’re stopping halfway through to scoop up half-baked cookies and put them onto graham crackers. Another bonus of cooking them for the entire time is that the graham crackers will stay crisp. So the next time I make these (which will be soon), I’ll go back to my original version (cookie dough on graham cracker from the beginning), but perhaps reduce the baking time for a minute, or bake them at 350 rather than 375.  Sorry for that way-too-detailed explanation, but I just wanted us all to be on the same page. Anyway….. 

Once the cookies are done and out of the oven (regardless of graham cracker baking time), immediately place a hershey piece and mini marshmallow in the center of the cookie. Serve warm – plain, or as part of an ice cream sandwich (if your metabolism is better than mine). 

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Chocolate chip cookies, previously: Oatmeal Coconut, Pumpkin 

Chocolate Chip S’more Cookies

Yield: 3 dozen cookies

For the Cookie Dough:*

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 brown sugar, firmly packed
1 teaspoon vanilla
2 large eggs
1.5 cups semisweet chocolate chips
1.5 cups miniature marshmallows

*Note: I used the basic chocolate chip recipe on the back of the Nestlé Tollhouse bag, only scaling back the chocolate chips a bit, omitting the nuts, and adding the marshmallows. You could use any chocolate chip cookie recipe you like so long as you add the marshmallows.

Preheat your oven to 375 degrees F. Combine flour, baking soda, and salt in a small bowl and set aside. Beat butter, sugars, and vanilla together in a large mixing bowl (or stand mixer with paddle attachment) until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Gently stir in chocolate chips and marshmallows.

For the S’mores:

Graham crackers, each cracker broken into two halves (as you would do for a s’more)
Miniature marshmallows
Hershey bars (one bar for every dozen cookies)

To Bake: 

Roll dough into approximately one-inch/teaspoon sized balls. Place 12 graham cracker halves face up on a parchment-lined cookie sheet and place cookie dough balls on top. Bake for 8-9 minutes (see detailed explanation, above). Remove tray from oven and before they cool too much (not longer than 1-2 minutes), gently press a hershey morsel and mini marshmallow into the warm cookie. Hershey piece will melt but will eventually re-harden, and both the chocolate and marshmallow will be set in the cookie.  Serve warm if possible (even putting them in a 200 degree oven for a couple minutes before serving will warm them up and melt the chocolate a little).

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Summer Squash and Zucchini Tart

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Happy Monday! I hope everyone had a wonderful weekend. And now we’re back to the grind (blah). In an effort to make our Monday morning a little less painful, let’s talk about tarts.  And by “tarts” I don’t mean the fruit kind – which feel like dessert – I mean the cheese and veggie kind, which feel like something you can eat for/before dinner rather than having to wait until after.

I made this tart for the first time a few years ago, pre-blog.  Pre-Instagram, even, which is tragic, because it makes for really pretty pictures (and we all know I love me some Instagram food pics). It’s the perfect thing to make if you have a pile of squash and/or zucchini laying around from an overly ambitious farmers market splurge, or puff pastry icing over in the back of your freezer.  I had both, which is what inspired me to throw this together the other night.

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Your zucchini/squash slices will look prettier if you slice them with a mandoline, but if you don’t have one just slice them as thin as possible by hand. I suspect you could also use a food processor with the slicing blade here, but your squash would have to be skinny enough to feed through the top so I’m not sure how it would work out (if you don’t have a mandoline and want to try it this way, let me know how it goes). You could always cut your squash in half lengthwise and it would still look gorgeous. Sometimes I go to a lot of effort (i.e. getting out my food processor, clearing off a space on the counter, cleaning it afterwards) to get out of even a little bit of work (slicing a zucchini). The advantage here, though, is that the squash will cook better the thinner it’s sliced.

The ricotta filling is simple and delicious, and can be tweaked any way you like. You could use more parmesan, or omit it all together. You could add the feta in here in addition to the topping, or in lieu of. Same with the parsley and lemon – leave it in or leave it out. I might have added the basil here too if I had thought of it (yum).  I love the parsley and lemon, though, as they really brighten up the filling and work well the the zucchini and squash.

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If you haven’t used puff pastry a lot before, this part might look a little daunting, but I promise you it’s really not. The best tip I can give you for working with puff pastry is to allow yourself enough time for it to defrost (either overnight in the fridge or for at least an hour on the counter – the package will give you more detailed instructions). The few times I’ve had issues with it, it’s been due to either pastry that’s still frozen, or pastry I let sit out too long that’s gotten gummy.

Once it’s (properly, and not overly) defrosted, simply unfold the square of pastry onto parchment and roll it into whatever shape you’d like (rectangle or bigger square). I find it’s easiest to roll it directly onto the parchment, but you can always roll it out on the counter and then slide it onto your cookie sheet if you think you can manage. Mine looks deformed regardless, but I’d like to think that had I not been rushing I could have rolled it into a perfect rectangle and it would have stayed that way.

Once you have your pastry rolled out into the shape you want, fold over the edges to form a crust and then “score” the pastry.  You technically don’t have to fold over the edges, but I like to as it gives the tart more of a crust (since mine never turn out quite as pretty as they do in the video!). Poke holes over the inside crust with a fork, line with more parchment, and fill with pie weights to keep it from rising.

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After twenty minutes in the oven, take the pastry out, remove the parchment and pie weights, and press down the inside crust if necessary (it will still rise a bit). Cover with the ricotta mixture and arrange your squash and zucchini slices on top. I like to alternate between the zucchini and summer squash, but you can do it any way you like. Twenty more minutes in the oven (longer if your squash slices are thicker or don’t look a little shriveled), then remove the tart and brush with butter (or olive oil), sprinkle with salt and pepper, and cook for five minutes more, until toasty. Garnish with feta, parmesan, basil, and/or whatever else you like. I like to serve this as an appetizer, but it’s perfect with a salad as a light lunch or dinner too.  It’s great warm or room temperature, but I love it cold. 

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Zucchini/summer squash, previously: Summer Squash and White Bean SautéZucchini and Ricotta GaletteCarrot Zucchini Muffins 

Tarts, previously: Leek and Swiss Chard

One year ago: Black Bean and Couscous Salad

Summer Squash Tart

Serves 6 a side, 8-10 as an appetizer 

1 sheet frozen puff pastry
Salt and pepper, to taste
2 small zucchini
2 small yellow squash
1/2 cup ricotta cheese
1/4 cup finely grated parmesan cheese (plus more for garnish)
1 egg, lightly beaten
Small handful chopped parsley
Zest of one small lemon
1 tablespoon butter, melted
1/4 cup feta cheese, crumbled
Small handful basil, torn or julienned

Preheat your oven to 350 degrees F.  Cut a piece of parchment paper into a rectangle that will fit on your cookie sheet and sprinkle it with flour (you could use a silpat sheet here if you had one). Roll your pastry out on the floured parchment into a rectangle just smaller than the parchment. Fold the edges of the pastry over to form a thicker crust, and then with a small paring knife score a one-inch border within the crust (being careful to not cut through the pastry). Carefully transfer your pastry crust, on the parchment, onto the baking sheet.  Use a fork to prick small holes all over the bottom of the pastry, line with another sheet of parchment paper, and cover with pie weights.  Bake for 20 minutes, or until the edges are puffed and golden brown.  Remove the pastry from the oven and let cool.  Remove pie weights and top parchment.

Thinly slice the zucchini and squash (ideally with a mandoline, but by hand is fine if you don’t have one).

In a small bowl, mix together the ricotta, 1/4 cup parmesan, egg, parsley, and lemon zest.  Add salt and pepper to taste.  Spread mixture over the pastry shell and arrange the zucchini and squash slices over the top. Return to the oven and bake for 15-20 minutes.  Remove and brush the tart with the melted butter.  Sprinkle lightly with salt and pepper and return to the oven for 5-10 minutes, until the crust and veggies are golden brown. Remove from oven and sprinkle with the feta cheese and additional parmesan.

Let tart cool at least 10-15 minutes.  It can be served immediately after cooling, or later at room temperature or cold.  Garnish with basil before serving.

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Friday Faves

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{make your own ice cream sandwich at Hello Robin}

What are you up to this weekend? I’m heading to the coast for my cousin’s bachelorette party – we’re excited for some cooler beach temperatures after another sweltering week. And Baby Nephew Watch 2014 is officially ON – T minus one week to go.  I’m so excited I can hardly stay away from the Nordstrom Anniversary Sale bear it. Doctor says he might be early, so next week’s Friday Faves could be all baby pics (don’t say I didn’t warn you)!! My poor sis is more than ready for him to make his debut, but I’m hoping he sits tight until at least Wednesday so that he’s a Leo (not that I particularly care about astrological signs, but I’ve bought him a LOT of lion stuff and I don’t want it to be for naught). 

Wishing everyone a wonderful weekend. Links and faves to get you through your Friday morning (and the links even have a theme this week, I’m getting so fancy!):

  • How to grill anything and everything - so many helpful tips! 
  • How to make entertaining look easy - I would add “get yourself ready ahead of time.”  My aunt threw a dinner party this past Christmas and told me she told my uncle beforehand “our goal is to be sitting on the couch with a glass of wine half an hour before the guests arrive.” I’m usually still drying my hair when my guests arrive, but the thirty minute/wine/couch rule is now my goal too.
  • How to be the most popular person at a party - my friend Larisa brought these to a beach weekend a couple months ago and they were amazing! 
  • How to cure a headache - I need this! 
  • How to get really excited about this movie - ok this really isn’t a “how to” – but it does make me VERY excited for October 3rd!!  I hope you’ve all read the book – even if you hated the ending.  And if you haven’t read it yet, you have 2.5 months! 

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{my new summer obsession – stumptown cold brew}

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{love this organic lip/cheek color}

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{peaceful summer evening at the driving range}

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{some pics from my sister’s baby shower last month –  can you tell we were pretty into our alligator theme? invitations and banner from olive + star, alligator brownie toppers from etsy, DIY vases, cookie favors by yours truly, and cordy roy and his mini radio flyer from auntie/hostess Amanda}

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{and of course, my gift to baby p – hopefully he’s a baseball fan!}

Brown Butter Nectarine Cobbler/Cake

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I have a “secret” pinterest board called “B&B – to make.” You know the secret pinterest boards, the ones you’re supposed to use to “pin” things for your wedding, or a party you’re planning, where you want to organize all your ideas but you don’t want other people to see, lest you ruin the surprise? Well, I have one for my blog, where I pin recipes I want to make at some point in the future (normal, right?). The problem is, I never rarely check my board to see all of the things I’ve pinned, so it’s kind of a wasted effort (much like most of what I do on pinterest, incidentally).

However, two things happened the other day, completely independent of each other. One, I had all these nectarines ripening on the counter, faster than I could eat them, and had been wracking my brain to come up with a way to use them. Two, I was searching for inspiration for a summer dessert (not related to nectarines) and for whatever reason thought to check my pinterest board. And, what do you suppose I found? A recipe for a nectarine cobbler, from none other than my very favorite, Melissa Clark. Kismet!

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Nectarines are a bit of an underrated fruit, I feel like – why is that? When I see peaches I see pies, crisps, cobblers, shortcakesdumplings, ice cream – you name it. When I see nectarines all I ever think to do is eat them. Which isn’t the worst thing in the world, as they’re delicious just sliced up and served plain. But baked into a cobbler, they’re as good as any peach dessert you could dream up. And you don’t even have to peel them! 

This “cobbler/cake” is essentially made up of four (very simple) layers - browned butter, buttermilk batter, nectarines, and an effortless topping.  I didn’t read Melissa’s article about the “cobbler/cake” until after I had already made it (she usually includes an article along with each recipe she posts in her column, where she writes about her creations much more eloquently than I ever could) – had I read it sooner, I would have made this in my cast iron skillet (and it would have been adorable).  As it were, I planned to make it in an 8×8 baking dish as the recipe instructs, but couldn’t find my good 8×8 pan so thought I’d get creative with some ramekins instead.

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To start, brown the butter (tips, if you need them).  Whisk the dry ingredients and buttermilk into a batter and pour it on top of the brown butter.  If you were using a skillet, you could melt the butter and then pour the batter right on top and use it as your baking dish (that many fewer dishes to wash!).  In my case, I divided the butter into four ramekins and then dolloped the batter on top. The cooked fruit and syrup go on top, and the cobbler is finished with a crumble topping of sliced almonds, nutmeg, and demerara sugar.

Melissa doesn’t tell you to toast your almonds beforehand, but I’ve had bad luck in the past with almonds never toasting quite enough when they start out raw, so I toasted them in a skillet over low heat for a few minutes beforehand.

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Seriously, have you ever seen anything cuter? They were almost two pretty to eat.  Only almost though, as of course we still managed to inhale them. (You might note that the recipe says it feeds 6-8, but I only had four ramekins so I decided each ramekin was for two people – and if anyone at a whole one by themselves I’m not telling.)

Everyone that tried it asked me for the recipe, which I always take as a good sign.  Melissa never disappoints – I think this will be my go-to dessert recipe for summer 2014. You could definitely do it with peaches too (although I’ll be saving my peaches for the aforementioned dumplings), or any stone fruit. The nectarines will be hard to beat, though – underrated fruit no longer. Thanks, pinterest! 

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Brown Butter Nectarine Cobbler/Cake, from Melissa Clark via The New York Times 

Time: 1 hour and 15 minutes (plus cooling)

3 cups (about 1 lb) fresh nectarines (or peaches), sliced
1 teaspoon lemon juice
3/4 cup sugar, divided
4 tablespoons (1/2 stick) unsalted butter
3/4 cup flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
3/4 cup buttermilk
1/4 cup sliced almonds
1/4 teaspoon freshly grated nutmeg
2 tablespoons demerara sugar

1. Heat the oven to 350 degrees F.  In a saucepan over medium heat, combine the fruit slices, lemon juice, and 1/4 cup sugar. Stirring constantly, bring the mixture to a simmer, then take the pan off the heat.

2. In a small saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until it smells very nutty, turns golden, and flecks of dark brown appear, 2-3 minutes. Pour the brown butter into an 8-by-8-inch baking dish (or divide into ramekins, 4 large or 6-8 small).

3. In a mixing bowl, combine the flour, remaining 1/2 cup sugar, baking powder, and salt.  Pour the buttermilk into the dry ingredients and mix just until the dry ingredients are moistened. Scrape the batter on top of the brown butter – use a spatula to even out the batter but be careful not to mix it into the butter.  Scatter the nectarine slices and juice on top of the batter without stirring.  Sprinkle with almonds, nutmeg, and demerara sugar.  Bake until golden brown, 50-55 minutes (45 for ramekins). Transfer the pan to a wire rack to cool.  Serve warm, ideally with ice cream.

Yield: 6-8 servings

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Summer Green Bean Salad with Cherry Tomatoes

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If I had to pick two favorite summer vegetables, they might be green beans and cherry tomatoes – so of course this salad is one of my very favorites. Not surprising, then, that when I saw the stalls at the farmers market overflowing with green beans this past weekend I had to stock up.  I’ve made this with green beans from the grocery store in the past and it’s still excellent, but there’s something about fresh produce from the market that really makes things taste like summer. photo 1

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Some of these beans look like they’ve seen better days, but I guess that’s just what beans look like when they come straight from the farm? Because they were delicious – both raw, as a snack while I spent hours trimming them (it was really only minutes, but for some reason that task is always a little daunting to me), and once they were cooked. Aside from the time it takes to trim the beans, this salad takes next to no time to prepare. You do have to turn your stove on, which is a bummer when it’s 90 degrees out, but I think it’s worth it.  The good news is you don’t have to keep the stove on for long.  Deb says to parboil the beans for 4-5 minutes, but that resulted in a bean that was a little too cooked for my taste.  They weren’t overdone, but I prefer them crunchier so would suggest blanching for only 2-3 minutes, then cooling in an ice water bath (or just running them under cold water and throwing some ice cubes into the strainer with the beans, if you don’t want to dirty another bow).  If you prefer a less-crunchy green bean, however, cook them for a few minutes longer. 

Slice your tomatoes in half and toss with the vinaigrette.  Add the beans just before serving. Fresh and healthy, simple and delicious, the perfect side for any summer picnic or barbecue – my favorite kind of summer salad!  

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One year ago: Zucchini and Ricotta Galette 

Summer Green Bean Salad, from Smitten Kitchen (yellow bean version here)

1 lb. green beans (or mix of green and yellow)
1 lb. cherry tomatoes
1 large shallot
2 tablespoons red wine vinegar (or more to taste, I used more)
1/3 cup extra virgin olive oil (or less to taste, I used less)
Salt and pepper to taste
Basil and/or other herbs, optional

For the veggies:

Rinse the beans, trim them (Deb calls this “top and tail,” I just think of it as cutting off the stringy parts), and chop them into large pieces. Parboil or blanch the beans in boiling salted water until just tender (4-5 minutes for parboil, 2-3 minutes for blanch, which I prefer as they stay a little crunchier). Drain immediately and cool, in ice water bath or otherwise.  Rinse the cherry tomatoes and cut them into halves.

For the vinaigrette: 

Peel and mince the shallot and toss with vinegar and salt and pepper. Whisk in the oil and adjust seasoning as needed.  Add tomatoes.  This can sit for awhile, but wait to add the beans until just before serving as the vinegar will discolor the beans a bit. Toss beans with tomatoes and vinaigrette.  Garnish with basil, parsley, or any herb of your choosing, if desired.

Enjoy outside in the sunshine! Happy summer!

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Friday Faves

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{road trip + mcdonald’s cone}

Happy Friday, everyone! Look at me, two blog posts in two days.  I’m pretty proud of myself! (Taking two months off creates a bit of a FF backlog, but I’m going to do my best to catch up over the next few weeks).  I hope everyone has exciting plans for the weekend.  I’m helping out at my family’s annual charity golf tournament tomorrow – the forecast is 97, so wish us all luck not dying of heatstroke.  I hope your plans involve a beach or a pool instead!

Some fun links to get you through your Friday:

  • Orange lipsticks - what are your thoughts? I went to Nordstrom the other night in search of the second one (the most neutral, obviously) but tragically it’s been discontinued.  I was already at the MAC counter so I tried on the first one just for fun, but of course it made me look like a clown.  And by clown I don’t just mean like someone wearing an absurd shade of orange lipstick, I mean like someone you would pay to come to your child’s birthday party wearing a rainbow-striped wig and make balloon animals. Yikes.
  • I would like one of these right this minute.
  • I’m working my way through Emily’s monthly beauty buys - so far I’m still on April, but I’m loving this series (I bet she gets all her products as gratis too, no fair).
  • I don’t think I’m as obsessed with Ryan Gosling as much as the average female between the ages of 15-50 (I’m too busy planning my future with this man), but I find all of this freaking out pretty hilarious.
  • How to Write a Wedding Speech - I wish every best man would read this!

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{my dear friend alison’s gorgeous pacific palisades wedding}

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{new favorite pinot}

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{and favorite party punch from pinot release party}

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{new favorite skincare product - thanks emily!}

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{cuddle time with my (current) favorite newborn, sweet greta jane}

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{and her adorable big brother with his birthday cupcake and his trucks}

Cucumber Melon Salad with Feta, Basil, and Mint

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Happy summer, everyone! Sorry for the long hiatus from blogging – I wish I had a good excuse, but sadly I don’t. Life just gets so busy in the summer, who has time to cook? But, I’m back now and I have really good intentions of being more consistent. I have good intentions about a lot of things that don’t always come to fruition (gym, yoga, being punctual, curbing my binge-shopping for my unborn baby nephew – just to name a few), but I have a lot of recipes on my to-do list so I’m feeling good about my re-committment to the blog.

It’s finally summer here in the Pacific Northwest, where we can count on blue skies and sunshine only after the Fourth of July. And with temperatures in the 80s and 90s all week/weekend, what sounds better than a cold, crunchy, watermelon salad? I love getting my Martha Stewart Living each month, but I have this problem where I put magazines in a “to read” pile and then kind of forget about them (see above re: “good intentions”). But it’s my dad’s birthday today (Happy Birthday, Dad!!!) and watermelon is one of his all time favorite things, so when we celebrated earlier this week I dug through my pile and tried my best to copy the gorgeous picture on the cover.

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This salad really couldn’t be easier. Just cut up your melons and cucumber, throw in some herbs (you could use just mint or just basil – Martha only lists basil, and most watermelon salads only use mint – it was delicious with both but if you only have one or the other on hand it would be fine), toss with olive oil and lime juice, and you’re good to go.  The feta is totally discretionary – I liked it with, but it would be equally good without. You can prepare the salad ahead of time and then just toss with the dressing before serving. I like my watermelon as cold as possible, so keep the salad in the fridge until you’re ready to eat.

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Cucumber Melon Salad, adapted from Martha Stewart Living 

(note: Martha’s recipe is for one serving, mine serves a crowd)

One cantaloupe, cubed or balled
One small or one half large watermelon, cubed or balled
1-2 large or 3-4 small cucumbers, diced or sliced
Olive oil to taste
Lime juice to taste
Small handful mint leaves, torn or julienned
Small handful basil leaves, torn or julienned
1/4 cup – 1/2 cup crumbled feta, optional
Salt and pepper to taste, optional*

Toss together your melons and cucumber. I used the melon baller for my watermelon and diced the cantaloupe like Martha told me to, but you could cut both or ball both, whatever is easier. If you’re using regular cucumbers, I would cut them lengthwise into quarters and then dice them, but if you can find persian cucumbers (Trader Joe’s, Whole Foods, etc.) you can just slice them. I read once that in salads like this everything should be the same size (pieces of watermelon = pieces of cantaloupe = pieces of cucumber), so I used that as a rough guideline.

Just before serving, drizzle the cucumber and melons with olive oil and fresh lime juice and toss with mint and basil. I used only a tiny bit of olive oil and two limes (heavier on the lime, lighter on the oil) but you can adjust this to your liking. Garnish with additional mint and basil and sprinkle with feta, if using (I used it this time, but Martha doesn’t and I might not next time – it was good with it but would be just as good without). Chill in the fridge if time allows. 

*I didn’t use salt and pepper as I didn’t think the salad needed any – but if you weren’t using feta I think a little salt would be good.  

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