The cool crispness of watermelon is one of the highlights of summer. There is nothing like sitting on the porch steps on a hot day, munching a slice of watermelon. With the new seedless varieties, the pleasure is untainted by the need to fish out slippery black seeds.
And yet… its beauteous bounty can be a bit too bountiful! Some say the definition of eternity is two people and a whole ham; the same might be said of an entire watermelon. This salad offers an easy solution. The best part? No lettuce. Yeah!!
- ½ tsp lime zest (from about ¼ of a lime)
- 15 ml or 1 tbsp lime juice
- 45 ml or 3 tbsp olive oil
- 450 g or 3 c watermelon, cubed
- 180 g or 1 ½ c English cucumber, half peeled and cubed
- 57 g or 2 oz chèvre, crumbled
- 4 g or 2 tbsp mint thinly sliced or small mint leaves
- Sea salt and freshly ground black pepper
- In a small bowl, whisk together the lime zest, lime juice and olive oil.
- Just before serving, drizzle over the watermelon and cucumber; gently toss. Sprinkle with chèvre and mint. Season to taste with salt and pepper and serve.
Adapted from Dinner at the Zoo.