Cool, refreshing and incredibly easy. What more could you want on a warm summer evening?
Let’s get cooking!
Toast shelled, raw pistashios in a 350 degree oven for about 20 minutes.
While the nuts are toasting, cube 4-6 cups of watermelon into 1×1 inch cubes.
Add about 2 cups homemade croutons. Let your personal preference dictate the melon-to-bread ratio.
Toss with 2-3 tablespoons of lemon basamlic vinegar.
Just prior to serving, add a quarter cup of julienned basil and the toasted nuts. Toss again. Sprinkle a handful of crumbled feta cheese over each serving.
The juice from the melon will make the bread soggy if it sits too long. Prepare the salad 30-60 minutes prior to serving. Or, prepare the salad without the bread in advance – the salad will easily store in the fridge for a few days – and add the croutons 30-60 minutes prior to serving.
