My watermellon vines are actually flowering this year! I don't hold out much hope for actual fruit, but this is the first year I've gotten beyond the inch-high stage. I can take no credit, the ones I planted are still only inch-high; the flowering vine is a volunteer from the compost pile. It's probably a distant relative to the beautiful yellow watermellon I got in my CSA share from Red Fire Farm last week. And now I have another reason to love the seeds that come in those watermellons (the earlier reasons: fruit has seeds, and many childhood games involving spitting watermellon seeds, sticking watermellon seeds to foreheads...). For the salad, you'll want to take out the seeds, but then throw them into the compost bin, or straight into a yard somewhere!
Watermellon is fantastic in any and everything, but the pairing with cilantro really makes this dish - I serve it as a light lunch or dinner, with sourdough walnut bread that I make from Nancy Silverton's LeBrea bread book.
Watermellon Salad with Cilantro and Feta
serves 2-4 (depending on whether it's a main dish or a side)
1 head mild lettuce, washed and roughly torn
1 bunch cilantro, roughly chopped (I leave most of the stems on when I do this)
1/4 watermellon, seeded and chopped into 1/2" cubes
4-6 oz. crumbled feta cheese
dress with a balsamic vinaigrette.