If you’re looking for a refreshing summer dish, make a watermelon salad dressed with extra virgin olive oil.

It’s an excellent summer dish and works particularly well for a picnic. The idea came to us when we spoke to cookbook author Peggy Knickerbocker in the spring.

We asked Knickerbocker – author of the cookbook “Olive Oil: From Tree to Table” (Chronicle Books, 2007) – for some easy and good dishes made from extra virgin olive oil.

Knickbocker combines cubes of watermelon with crumbled feta cheese, oregano or mint, extra virgin olive oil, and salt and pepper. “You want to serve it shortly after making it because the salt causes the watermelon to give up its water, diluting it a bit,” said Knickerbocker.

Knickerbocker isn’t the only culinary mover and shaker who likes watermelon salad tossed with EVOO. The July issue of Food & Wine featured a summer party hosted by French culinary legend Jacques Pépin at his Connecticut home. The get-together included the French bowling game of boules and a potluck lunch that began with a watermelon salad tossed with extra virgin olive oil, feta cheese and mint.

Yet another recipe landed in our Inbox – this from celebrity chef Nigella Lawson. Her watermelon salad is similar to Knickerbocker and Pépin’s with one added twist – pitted black olives.

Take your pick. Or create your own version.

Bon appétit,

Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch

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