As we’re gearing up for summer, I’ve been trying to dish my packing advice for your summer activities as you saw here and here. It was time to take my own advice this past weekend when I took a trip to the Poconos at a lake house with a group of friends.
It was actually pretty chilly there in the mountains, so I had to pack wisely for the sun, heat, and cold in the evenings. I don’t want to brag, but I think I may have found the perfect summer travel outfit:
This top and short combo can look great from day to night and even double as a cover-up over my swimsuit.
This hat makes me feel like a movie-star traveling to somewhere fabulous like St. Tropez but it’s flexible so it travels well and gets right back into shape. Plus it blocks out nearly all of the sun off of my face (no wrinkles for me!).
This beach tote is perfect for carrying all of my summer essentials as you saw, but I can take it to shop for groceries for all of the cooking I did for everyone, including an EASY summer side dish that was a surprisingly major hit this weekend. Jump to the bottom for the recipe.
ABOVE | J.Crew top // Splendid shorts (similar online) // Dolce Vita sandals // Helen Kaminski hat (c/o) // Jonathan Adler tote (c/o) // Maison Antonym ring (c/o) // Rebecca Minkoff necklace (c/o) // etc… watchband bracelet // Stella & Dot bracelet // Hathamade wrap bracelet (c/o)
WATERMELON SALAD
-1 watermelon
-1 block of fresh feta
-a few sprigs of mint
-balsamic vinegar (to taste)
Cut up the watermelon into small cubes and place into a large bowl. Then cut the feta into cubes and mix into the bowl. Separate the mint leaves from the stems and wash. Then chiffonade the leaves by placing a few leaves on top of each other and roll like a cigar. Cut into strips.) and add to the bowl. Last, drizzle the balsamic over the mixture. Let chill for at least an hour so the vinegar can get absorbed into the mixture. Enjoy and marvel at the compliments you will receive.