My tasty Mediterrean watermelon salad

Watermelon is the ingredient of the week. It screams summer to me. I remember eating it every morning when we went on family summer all-in-holidays. I love it in my salads and is just perfect for hot summer days lunch-to-go.

August is a month of plenty; not only do you have still some spring and plenty of summer veg & fruit in season but also some of the early autumn veg & fruit are starting to come in. It is THE month to enjoy EVERYTHING.

WATERMELON – is one of the most healthy fruits as it contains a lot of water. Originated from West-Africa to India, China got a hold of them in 10th century and is the largest producer today. It was introduce into Spain by the Moors and they took it to the new world.

My recipe is vegan and is a GREAT base for anyone: add some cheese like mozzarella or feta. Add some grilled chicken or serve as a side at a BBQ.

STEP 1: I got a small, baby watermelon. Cut it in half.

STEP 2: Cut criss-cross into the watermelom.

STEP 3: Scoop out the watermelon squares.

STEP 4: Scrap the last bits out of the watermelon, add to a jar and blend into a juice. Add some salt and pepper and olive oil, close the jar and shake. Reserve the dressing.

STEP 5: Wash the baby spinach.

STEP 6: Wash and cut the vine tomatoes.

 

STEP 7: Peel and slice the cucumber.

STEP 8: Combine the watermelon, cucumber, spinach and tomatoes in the shelled out watermelon, serve with the watermelon dressing.

My watermelon salad

Yield 2 portions

Ingredients

  • 1 baby watermelon
  • 1 bag baby spinach, washed
  • 1 vine  small tomatoes, washed and cut
  • 1 cucumber, peeled and sliced
  • salt and pepper
  • olive oil
  • vinegar

Instructions

  1. Cut the watermelon in half. Cut criss-cross the fruit and scoop it out and reserve. Scrap the rests of the fruit out and add to a jar. Blend the fruit till juice. Add salt, pepper, vinegar and olive oil to the juice, close the jar and shake,. Taste to adjust seasoning if needed. Reserve the dressing.
  2. Add the cucumber slices, tomatoes wedges and spinach leaves tot eh watermelon chunks and mix. Fill up the shelled out watermelon and drizzle over the dressing.

Notes

on www.leeksandhighheels.com by Sandra Slawinski

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