What I love most about summer is the weekend BBQs and pool parties. Whenever I’m invited, I tend to opt for bringing alcohol because you can never have enough rose and cold beer! Occasionally I’ll go all out to impress a few girlfriends, and prepare a side dish. Yes, that’s right, I occasionally use my kitchen.
Last weekend I experimented with this mint watermelon salad. It was so easy and fun to prepare, and everyone loved it!
1 Small Watermelon
3 Sprigs of Mint Leaves
Salt & Pepper
Balsamic Dressing (optional)
Cut the watermelon in half, and then quarters.
Cut watermelon pulp from the rind, leaving a thin pink layer on the rind.
If you want to use the rinds as a bowl for the salad, put aside.
Tip: Don’t worry about how much pulp is left on the rind, you can easily scoop the rest of the pulp out with a spoon.
Dice tomatoes, watermelon, and cucumbers, and combine in a bowl.
Cut the lemons in half and squeeze into the bowl. Fresh lemon is enough of a dressing for me, but if you want to add another flavor, balsamic dressing or balsamic reduction works well.
Tear mint leaves into little pieces (you can keep a sprig for garnish), sprinkle salt & pepper, and handful feta cheese.
Tip: It’s better to tear mint leaves instead of cutting to avoid browning.
Mix everything together, and you’re ready to serve!
By Lauren Probyn