Other than having unrestricted time with Jane, the highlight of the meal was a watermelon cucumber salad that I’ve attempted to duplicate. I made some changes, but this is true to its inspiration—fresh, uncomplicated, perfect.
Watermelon Cucumber Salad
4 cups seedless watermelon, cut into cubes
1 mango, peeled and cut into cubes
2 Persian cucumbers, sliced rather thick
Salt and pepper to taste (I actually used Penzey’s lemon pepper)
Raspberry ginger balsamic vinegar* (approximately 2 tablespoons)
Springs of fresh mint
Toss the cut watermelon, mango, and cucumber in a bowl. Add salt and pepper and splash with vinegar. Toss gently and garnish with mint.
*I used Ah Love Oil and Vinegar balsamic vinegar—it’s my new addiction. Other flavors of their balsamic vinegar might work equally as well.