Food is always my top priority when travelling (actually, it’s always a top priority). What are we going to eat? Is anyone hungry? Do we have enough food? When are we stopping for lunch/snacks/dinner/ice cream? Was that a bakery? Especially while on vacation, meals mark the passing of time, and fill the hours usually devoted to office work or emails.
Our meals so far have been simple but satisfying, as our rigorous schedule of sightseeing and hiking leaves little time for food preparation. It’s a rough life. We’ve focused on dishes that can be made quickly, trying to match our foods to the weather outside – which is to say, hearty pastas when it’s chilly, and big salads when it’s roasting, like this weekend when temperatures soared into the 90s.
More a list of suggested ingredients than a real “recipe,” this easy Watermelon Salad is a refreshing accompaniment to BBQ & corn on the cob.
- 3 cups cubed watermelon
- 1 cup cubed jicama
- 2 large cucumbers, peeled, seeded and diced
- juice & zest of two limes
- 2 Tbs fresh chopped mint
- 2 Tbs fresh chopped basil
- ½ cup crumbled feta
- salt & pepper, to taste
Toss all ingredients in a large bowl. Cover and chill up to one hour before serving.