Watermelons are a perfect treat in the summer – sweet, juicy, and if you keep it in the fridge it’s always a great cool snack to feast on. And here comes the best part: You can not only use it for sweet dishes and deserts, but also for a crisp and tangy salad! The only rule you have to follow with this is that you use a rather sourly dressing to balance the sweetness of the watermelon, so go for a dressing that uses a bit more vinegar, lemon or lime juice as you would normally go for. I used balsamic vinegar for this salad, which is always a great combination with olives and makes a nice balance for the sweet fruit. To make the dressing even a bit more savoury, I added a few drops of Worcester sauce, though you can leave this out if you don’t have some in your pantry. Or be a little adventurous and us a little Tabasco instead – simply try what you like best!
- 1 piece of watermelon (about 200 g)
- 1/3 of a cucumber
- 1 tablespoon pitted green olives, sliced
- 1 – 2 tablespoons balsamic vinegar
- 1 tablespoon mild olive oil
- 1/2 – 1 teaspoon Worcester sauce (vegans: check ingredients to make sure it’s animal free)
- a handful of fresh basil
- 1/2 – 1 teaspoon dried mint
- coarse black pepper
Wash the cucumber, cut in half lengthwise and then into slices. Cut the watermelon into bite-sized cubes, mix with the cucumber slices and leave it in the fridge for about 15 minutes. Meanwhile, mix a dressing from vinegar, oil, Worcester sauce, salt and coarse pepper. Take the watermelon-cucumber-mixture from the fridge, drain any excess liquid (this will keep you salad from watering down) and mix with the dressing, herbs and olive slices. Adjust the seasoning if necessary – if the salad is still to ‘sweet’ for you liking, you can also add a little lemon juice. Serve immediately.