So, I just recently learned that watermelon is super good for you. It’s chock-full of vitamins, antioxidants, and other great things.
It’s just so funny to me. In my mind, watermelon was always just a pretty pink fruit, consisting of nothing but water and sugar (and annoying black seeds). Turns out, I was quite wrong about watermelon. And for that, I apologize.
It’s not that I’ve ever shied away from watermelon. On the contrary, I’ve been known to gobble down slices of watermelon at many a BBQ and family picnic. I love watermelon. But now that I’m armed with the knowledge of the health benefits of watermelon, I can truly relish each bite. It’s a rare blessing, this combination of nutrition and taste.
I saw this pretty little salad recipe on Pinterest a few weeks ago, and I was dead set on making my own version. I was in love with the presentation (a circular slab of watermelon, on a plate! amazing!). So, I went the the farmer’s market and procured myself a watermelon. I came straight home and made a watermelon salad for one. I sat at my dining room table, and I savored every bite. It was perfect.
Just the other day, while I was editing photos from my trip to Minneapolis, I realized that I completely forgot to post this recipe. In the midst of all of my travels and the general craziness of life, this post fell through the cracks. Whoops.
Don’t fret, however, because watermelon is still very much in season.
But get it while you can, folks. It won’t last long. This salad is a great way to celebrate the end of summer, and to savor some watermelon while you can.
Watermelon, Cucumber & Basil Salad
(Adapted from The Forest Feast)
1 small or medium sized watermelon
1/2 red onion
1 small cucumber
1 handful of fresh basil leaves, washed and patted dry.
1 package of fresh mozzarella cheese
Good quality sea salt (such as Jacobsen’s)
Freshly ground black pepper
Good quality olive oil
Optional: Fresh parsley or mint, minced
First, slice off four thick rounds of watermelon (starting from the center). Lay the slices flat on a cutting board, and using a small paring knife, remove the rind from the melon. Place each circle of watermelon on it’s own plate. Sprinkle a little sea salt over each piece of watermelon.
Using a mandoline (or very sharp knife), slice the cucumber and red onion very thinly. Slice the mozzarella into thin circles.
Arrange a layer of cucumber slices atop each piece of watermelon. Place a layer of mozzarella slices on top of the cucumbers. Drizzle a little olive oil and balsamic vinegar over the mozzarella, and season with a little sea salt and freshly ground black pepper. Top with thinly sliced red onion and basil leaves. If using other herbs (such as parsley or mint), sprinkle them on top of the basil. Drizzle just a touch more olive oil and balsamic over the salad. Serve immediately.