<http://schema.org/articleBody>
"   When I was a kid growing up in Brooklyn, watermelon was always served in wedges for dessert. On hot summer days, my sister and I were allowed to take our portion outside and enjoy it on the stoop. But in recent years, I&amp;#039;ve discovered the pleasure of a watermelon salad before the main course. Yes, watermelon salad! And the possibilities are endless. Just a shake of salt and pepper both bring out and contrast with the sweetness of the fruit. But it&amp;#039;s fun to up the ante by adding other salty, spicy ingredients like feta or blue cheese, olives, and peppery arugula. One of my best ideas came from my friend Jackie Sayet who writes a delightful blog called Kitchen Interviews. After a trip to India, she created what she calls Watermelon Snack with Chat Masala by sprinkling seedless baby watermelon slices with a seasoning blend she brought home in her suitcase. I used the classic Indian spice blend called garam masala which was in my cupboard, minced jalapeno pepper, and chopped cilantro. Wow! A real surprise to the palate. If you can&amp;#039;t find garam masala at your local grocer, Penzeys Spices is a great mail order source. For a less exotic take, try the Tomato, Watermelon, an d Cucumber Salad or the Shrimp, Watermelon, and Feta Salad recipes developed by our own GH Test Kitchen. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a22432/watermelon-salad/>