Watermelon is undeniably a summer staple.
I love to serve a bowl of diced watermelon with our weekend breakfasts that are less hurried and roll more into brunch.
Or with juicy beef ribs and a big green salad.
Or try something new like adding cheese and basil.
I have seen different variations on this, some with bacon, some without.
Some have grapes or dried pieces of fruit too.
I thought I would keep it as simple as possible and incorporate a couple sweet things, something a little tangy like the Gorgonzola.
And I seem to be throwing fresh basil in just about everything these days with a big basil plant on my kitchen counter.
It. Just. Tastes. Good. On. Everything.
Don’t you think?
I would love to switch this up with some red onions and a bit of rosemary or cilantro too.
But for today, my oldest and her family (which includes two wonderful grands) are coming for dinner and Mandy has been eating vegetarian for some time now.
I am serving grilled petite sirloins, stuffed mushrooms, and this salad (along with a meatless grilled option for the vegetarians in the crowd.)
Here is what I used to make this easy, fresh and delicious watermelon salad:
Watermelon Gorgonzola Salad
In large mixing bowl fold together:
- 8 cups of cubed seedless watermelon
- 2 cups of blueberries
- 1 cup of pre-made pear gorgonzola dressing (raspberry dressing or any fruit dressing works well too)
- 2 cups of crumbled Gorgonzola cheese
- 1/2 cup of thinly sliced fresh basil leaves
Gently fold the ingredients together and serve chilled.
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