by Balaboosta on August 11, 2011
It’s a perfectly sunny day and a scorching 110 degrees. I’m sprawled out on the beach in Tel Aviv wearing nothing but my itty bitty size one Brazilian bikini and a flawless tan. I squint towards the horizon and appearing like a mirage in the dessert, I saw a tall, gorgeous, young man with chiseled abs walking towards me. He flashed me his million dollar smile.
“Wow!” I thought to myself, “All these grueling workouts at the gym totally paid off.” At this exact moment, all those intensive training sessions and calorie-counting were completely worth it. And then I started entertaining the notion of flirting with this handsome young thing walking in my direction. How far can a married woman flirt without feeling guilty? As he’s coming closer and closer, his image becomes more clear. He’s devouring a huge piece of watermelon and his body is glistening from the river of juices dripping from his mouth…
Einat, Einat. Einat! Time to wake up, babe.
I awoke this morning sprawled out in our Brooklyn loft wearing something more similar to a Hawaiian muumuu rather than a Brazilian bikini wedged between my cheeks. I did have a gym session this morning and I made futile attempts at counting calories but this bikini nonsense is still a few pounds short of reality. As for this dreamy “mirage”, well, I have my husband.
And this succulent watermelon? I just came up with a simple salad to satiate my cravings. And believe me, I don’t feel guilty at all for devouring this dish.
I always love sweet-salty flavor combinations and the options are endless. One of my favorites is juicy watermelon, mixed w/ black olives, thin slices of red onions, feta cheese, a few pieces of mint leaves tossed with arugula and a refreshing splash of white balsamic vinaigrette.
|1/2||cup white balsamic vinegar|
|1/2||cup extra virgin olive oil|
|3||tsp kosher salt|
- In a medium bowl, whisk together white balsamic vinegar and honey until smooth.
- While whisking the vinegar/honey mixture, slowly add in the extra virgin olive oil in a thin stream. Keep whisking until an emulsion is formed.
- Whisk in the salt. Taste and adjust the seasoning to your preference. Keep vinaigrette refrigerated when not in use.