Bottom-up journalism from the pros: News, tech and culture by Sheila Lennon
Call me unadventurous, but I had never even heard of a watermelon feta salad before versions of it started popping up on food blogs everywhere. Even then, the very thought of it gave me pause. Watermelon, with salty cheese? Yeah, right. But watermelon sprinkled with salt is how many people enjoy the fruit, so perhaps it isn't too far of a stretch to consider that it might be good with salty cheese? Last week my curiosity was finally satisfied when I was served such a salad at a dinner given by my friend Peg. I couldn't wait to recreate it and experiment as well with a more Southwest version with cilantro and cumin...
Elise makes the feta version with mint -- I'm not a mint fan -- so I might prefer the Heirloom Tomato and Watermelon Salad, which uses feta and basil, at The Food Section.
One more, that uses baby spinach leaves and balsamic vinegar.
Vacation food: We had my favorite Rhode Island broth chowder -- no milk, no tomatoes, just clam juice, clams and potatoes -- at Duffy's Tavern (menu) in North Kingstown one day this week. Excellent, and a bargain fill-up at $5.95 for a bowl of it with four clamcakes. (This was a very late lunch around 4 p.m., and I still wasn't hungry when I went to bed, after skipping supper.)
If you're going to the Wickford Art Festival this weekend, Duffy's is nearby (map), but a little hard to find. There's no sign on the street, and we drove right past it the first time. Remember the street number -- it's at 235 Tower Hill Rd. (Route 1).