It’s finally watermelon time; waste not a minute of it. If the idea of a whole watermelon is too much to think about, break it into two or three different things – a salad (as in today’s prompt), puree for popsicles, and a few good slices for afternoon snacking. Of course, you could also juice it for cocktails….
Grilled Chicken | Herbed Couscous | Watermelon, Feta & Olive Salad
Love to Cook: Here is a quick take on the classic Silver Palate Chicken Marbella, only without olives or 24 hour prep and cooked on a grill instead of oven baked. It’s a nice sweet balance for the watermelon, feta & olive salad. If you need a starch to feel like your plate is well-rounded, make some herbed pearl couscous, perhaps with just salt and parsley.
Weeknight Reality: Marinate the chicken (thighs, preferably) in prepared dressing (Italian always works; spicy mango is also good) while you prepare the watermelon salad – here’s a version without olives, if you prefer. Grill the chicken while the salad rests and the couscous steams.
Need a Miracle: Buy grilled chicken strips and use pre-cut watermelon for the salad, using Nigella Lawson’s version because she is so entertaining; skip the couscous and toast some sourdough bread instead.
dinner prompt 
Love seeing what’s headed my way. I scoffed at that watermelon/feta salad for a long while (don’t ask why … I don’t know … I’m just often contrary). But we made it at the beach last month (even w/o any dressing, just with some roasted pepitas) and it was so good! In fact, we made it numerous times. Will have to try it with olives.
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I was a late adopter, too. But the briny olives, sweet watermelon and bitter parsley are just good together, with or without feta.
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Too much to post on IG, and I can’t find the FB post with the Swiss chard plate and your comment about the love/hate relationship with the pretty-but-problematic green, so this will have to do: I got the most beautiful leeks these last two weeks in my CSA bag; instead of the Tanis spinach cake I posted today I was going to make the soup version (instead of eggs I add Greek yogurt and/or cream). Then I realized I had no spinach but loads of Swiss chard. I almost drank it straight from the blender jar: olive oil (and/or butter), leeks, chard, nutmeg, kosher salt, chicken stock, Greek yogurt, cream. I give you just the list because I’m pretty sure you’ll know exactly what to to – and you’ll probably improve things along the way. Cheers.
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Oh, your soup sounds wonderful! And perfectly timed as I just said to Steve: “WTF are we going to do with all this chard that now fills up the whole bottom shelf of our refrigerator and there are just 2 of us?” Plus, the ding on my phone stopped me from yet another lengthy rant to my poor college friends (who live elsewhere) about what it’s really like to live in the South where the Confederate flag is still flying in SC alongside the governor’s crocodile tears. (Yeah, I know, this doesn’t belong on this nice food site, but I’m on a roll.)
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I think a rant is most appropriate today. I was sitting in my car outside the farmers market today listening to the NPR story about the victims and all the incredibly wonderful things they brought to the world. Unbearably sad.
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