By Elena Johnson
Watermelon has always been a summertime favorite and studies confirm that the Beta-Carotene and Lycopene found in watermelon make it as nutrient-rich as it is delicious. To gain the full potential of its health benefits, make sure you allow your watermelon to fully ripen – the redder the melon’s flesh, the better! This watermelon salad is a sweet and savory side dish that will impress guests despite taking only minutes to prepare. It can also be made ahead and stored in the refrigerator, saving you time in the kitchen once your guests have arrived.
Watermelon Herb Salad
4 – 6 servings
¼ cup olive oil
¼ cup fresh mint leaves
1 tsp. salt
½ tsp. black pepper
2 – 4 Tbsp. red wine, raspberry, or cassis vinegar
6 cups watermelon, cut into ¾ inch cubes
½ cup red onion, finely diced
¼ cup fresh basil leaves, chopped
Make the dressing: in a blender or food processor, puree mint leaves with olive oil, salt, and pepper. Add vinegar gradually until desired taste is reached. The sweeter the vinegar, the more you’ll need.
Combine watermelon, onion, and basil in a large bowl. Drizzle dressing over top and stir gently. Adjust seasoning.
About the Author
Elena Johnson is a second-generation Filipino American living in Baltimore, MD. As a vegan chef and caterer she has been reinventing her family’s recipes and sharing these vegetarian versions of Filipino comfort food with friends, relatives, and those unfamiliar with the flavors of the Philippines. Elena is also the Special Projects Manager at Compassion Over Killing, a national animal advocacy organization focusing on cruelty to animals in agriculture and promoting vegetarian eating as a way to build a kinder world for all. Elena combines her passion for vegetarian food with a love of teaching by offering cooking demonstrations to the public. To learn more about why she went veg, visit TryVeg.com. Questions/feedback: email firstname.lastname@example.org.