The memory of watermelon and tomato soup still fresh in my mind, this recipe came across my google reader.  Grilled watermelon and heirloom tomato salad.

I put 3/4-inch thick slices of watermelon on a charcoal grill for about 1 minute, then cut them into these circles using a stainless steel measuring cup (I don’t have cookie cutters.)  This kind of salad you want to break out the fleur de sel. Drizzle with olive oil, the good stuff, and a squeeze of lemon juice.  Basil from the garden.  Fantastic.  It’s going into my regular summer repetoire.

Oh, and this is the 1000th Cheap Talk post.