Watermelon Salad with Basil and Bacon
6 cups seeded and cut watermelon (1-inch cubes)
1 cup fresh sweet corn kernels
2 green apples, cored and diced
1 1/2 tablespoons lemon juice, divided
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 slices cooked and cooled bacon; crumbled
1/4 cup thinly sliced fresh basil
(Once you have diced the apples toss them in ½ tablespoon of the lemon juice mixed with ¼ cup water and drain)
In a large bowl, combine the cubed watermelon, corn and diced apples. (May be made ahead at this point and refrigerate overnight until game day. Drain off any excess liquid.)
In a small bowl, whisk together the olive oil, lemon juice, salt and pepper. (Place in a small covered container and add just before serving) Drizzle the mixture over the fruit and gently toss to combine.
Scatter the bacon and basil over the salad just before serving. (Place in a container so that you can add it just before serving.) Bring all ingredients to room temperature and serve. Makes 8 (1-cup) servings.