Sonal Singh On Sonal's Table
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There are some days when the heat, the humidity is so unbearable that we balk at the thought of food.
Even though hunger gnaws at our innards, we shirk away from the thought of putting a morsel in. At such times, I fall back on a simple fruity salad recipe. It uses watermelons, a fruit in abundant supply during summers and yes, even during this corona lock down phase.
My recipe is simple, fresh and it is super fast to do. There are many versions of this available online. Some use a balsamic and lime juice dressing while others use a virgin olive oil and lime juice version. I use olive and sometimes, I prefer to make it sans that too.
WATERMELON SALAD
INGREDIENTS
- Half of a ripe watermelon, cubed (it is optional whether you want to remove the seeds or not. I prefer to leave them in)
- 2 tbsp lime juice
- Organic pink salt or rock salt
- 3 tbsp extra virgin olive oil
- Cracked coarse pepper
- ¼ cup feta cheese, crumbled. If you do not have feta then you can use paneer. (optional)
- ½ cup fresh mint leaves (chop half of them into small pieces and use the rest for garnish)
- 2 tbsp toasted watermelon seeds for garnish (optional)
METHOD
- Cut the watermelon into chunks and refrigerate for at least half hour. This is a chilled salad so the watermelon needs to be really cold.
- Making the dressing – in a bowl combine the olive oil and lemon juice. Add the salt (as per taste) and pepper. Add the chopped mint leaves. Whisk to combine all ingredients.
- Pour the dressing over the melon and mix well (gently)
- Garnish with the feta cheese/paneer and remaining mint leaves. At times I prefer not to use any cheese at all. The salad tastes scrumptious sans them too.
- You can use a few toasted watermelon seeds for garnish
