It’s starting to get really hot over here in Los Angeles. Well in all honesty it’s been hot for a while now, but I’m just barely starting to notice it. The last thing anyone should be doing during this time of year is cooking in a hot kitchen for hours and hours. That sounds like torture. So to make things a little bit easier for us, I’m throwing this refreshing summer salad right at your face. Minus the standing over a hot grill/grill pan part, this is actually a quick and easy recipe that you can have ready in no time at all. The kind of recipe we need during the week. Sure, I have you grilling a few things along the way, so okay maybe we’re not avoiding the heat like I mentioned earlier BUT in my defense, the grilling part is super quick and the flavor you get from it is incredible, so it’s totally worth it. We can suffer for a few minutes all for the sake of food, right? Right.
Have you ever had watermelon, mint and feta together? The combination is out of this world delicious. The kind of thing that upon first hearing about, you’re skeptical, because it sounds super suspicious so you eat it with caution, but three bites in and you’re hooked. It’ll be the best thing you’ll taste all summer trust me. When you throw grilled shrimp into the mix, all bets are off. Go home because this salad has just won at life. It was inspired by a salad I just recently tried at a restaurant. I won’t mention the name of it because it’s the type of establishment you’re embarrassed to admit you’ve eaten at. We don’t need to dwell on that piece of information though, let’s move on. Anyhow, the salad had mixed baby greens, watermelon, feta and a mint honey vinaigrette and it was everything I never knew I wanted. The watermelon was really refreshing because it was super cold and added a great texture to the salad, along with the salty bits of feta throughout. I know I’m going on and on about this salad (we get it Jonathan), but I was pleasantly surprised. So I decided to go home and give it a go and try to make it myself like the restaurant’s version, but completely different and nothing like the original.
Changing topics now, Julian and I are going to an event at La Brea Bakery tomorrow at their flagship store here in Los Angeles, which is La Brea Bakery’s hometown and it just so happens to be Julian and I’s hometown so it’s kind of meant to be. In honor of their Breaking Bread Tour (a bread truck going across country handing out free bread to people, dreams people dreams) which launches on Wednesday at the store, and in honor of summer I thought it would be the best idea I’ve ever had to come up with a recipe that goes well with grilled bread. Plus something about bread and salad together just makes me really happy. I can’t do fully healthy because then I feel like I’m not living my life to it’s fullest so I find myself getting a salad with a side of fries or salad with lots of croutons. That kind of thing because it just feels like the perfect balance. In this case, I’m using their organic wheat loaf which is the bee’s knees, if bees had knees. This isn’t a sponsored post or anything, I just really happen to love La Brea Bakery. I didn’t think it was possible but Julian probably loves it even more than I do, so I guess it’s a match made in heaven. The two of us around all of that bread, getting to learn about all of the behind the scenes and history of the Bakery, sounds pretty dangerous. We’ll probably clean out the place, watch out. To find out more about the Breaking Bread Tour and to follow the truck around to see if it’ll reach your city, check the site out here. (Again, not a sponsorship, just love bread. Can you blame me?!)