Looks like it’s salad week here on Glitter & Grace! Tuesday’s whole wheat orzo pasta salad is the perfect fresh yet hearty salad for a yummy lunch or dinner side dish. I especially love the roasted zucchini and eggplant – mmm, such a yummy combination!
And today, I have another salad for you that’s even more suitable for summer. This is seriously the most amazing combination of fresh flavors. Imagine sweet, tart, savory, salty, juicy, minty, balsamicy goodness – all in one bite! This watermelon salad certainly delivers.
First, I chopped up a nice, juicy red watermelon – try finding one without seeds, if you can. I piled the plentiful chunks with a good amount of sliced cucumbers and halved cherry tomatoes. We do need to fit in our veggies. I mean, this is a salad, after all! I topped everything off with the easiest of dressings. Simply some olive oil and lime juice (for the bright, tropical vibe) and a drizzle of rich balsamic syrup. The mint sprinkled on top really makes this dish. I used chocolate mint (such a cool varietal) from my mom’s garden, but the regular old stuff would work, too.
I think this watermelon salad would make the perfect addition to a summer picnic. It’s just begging to be enjoyed outside, on a grassy lawn, preferably washed down with homemade lemonade. If you’d rather serve it for dinner, this light salad would be a great accompaniment for grilled chicken or fish. Either way, I know you’ll love this easy, yummy, fresh salad!
Watermelon Salad
Makes 4 servings
Ingredients
- 1 small seedless watermelon, peeled and cubed
- 1 cucumber, peeled and thinly sliced
- 1 pint cherry tomatoes, halved
- 1/4 cup mint leaves, thinly sliced
- 1/4 cup olive oil
- 1/4 cup lime juice
- salt and pepper, to taste
- 2 tablespoons balsamic syrup
Directions
- Divide watermelon cubes, cucumber slices, and cherry tomato halves among four plates. Sprinkle with mint leaves.
- In a small bowl, whisk together olive oil, lime juice, salt, and pepper. Drizzle dressing and balsamic syrup over salads. Serve immediately.
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