Fourth of July Entertaining: Two Summer Recipes We Love

Watermelon & Feta Salad

There are few combinations more refreshing on a warm summer afternoon than chilled watermelon and creamy feta cheese. Ottolenghi's iconic salad embraces the contrast between sweet and salty flavors, creating a dish that is both simple and sophisticated.

Fresh basil and mint add brightness, while thinly sliced red onion provides just enough sharpness to balance the fruit. Finished with a generous drizzle of peppery extra virgin olive oil, the salad feels effortless yet elegant—a perfect addition to a Fourth of July table.

Ingredients

• 4½ cups watermelon, cut into large bite-sized chunks or wedges

• 10 ounces feta cheese, roughly crumbled

• ¾ cup fresh basil and/or mint leaves, torn

• ½ small red onion, very thinly sliced

• High-quality extra virgin olive oil

• Optional: arugula

• Optional: fresh lemon or orange juice

• Freshly cracked black pepper

Directions

1. Arrange the chilled watermelon on a serving platter.

2. Scatter the feta evenly over the fruit.

3. Add the red onion and fresh herbs.

4. Drizzle generously with olive oil.

5. Finish with citrus juice and black pepper if desired.

6. Serve immediately.

Cherry Clafoutis

For dessert, we're turning to a timeless French favorite. Clafoutis originated in the Limousin region of France and has long been treasured for its simplicity. Fresh cherries are nestled into a delicate custard-like batter and baked until golden, creating a dessert that feels both rustic and refined.

Served slightly warm or at room temperature, clafoutis is an ideal finale to a summer meal. It requires little effort, highlights seasonal fruit, and looks beautiful when brought directly to the table.

Ingredients

• Fresh cherries, pitted

• Eggs

• Sugar

• Flour

• Milk

• Vanilla extract

• Salt

• Butter

• Confectioners' sugar for serving

Directions

1. Preheat the oven and butter a baking dish.

2. Arrange the cherries evenly in the dish.

3. Whisk together the batter ingredients until smooth.

4. Pour the batter over the fruit.

5. Bake until puffed and lightly golden.

6. Allow to cool slightly before dusting with confectioners' sugar and serving.