A visually spectacular and incredibly hydrating dish that is full of juicy summer fruits and vegetables. This is a great salad to take to a barbecue: everyone will love it, including the kids. You can omit the dressing if you like, and just add a pinch of salt, as it’s incredibly delicious on its own. The main ingredients, cucumber and watermelon, are comprised of around 90 per cent water, making this a great salad to whip up after a day spent out in the sun. I find eating water-rich fruits and vegetables during the summer months is the best way to keep me hydrated in the heat.
Ingredients
| 3 cups | Watermelon, cut into 2cm cubes (Main) |
| 1 cup | Cherry tomatoes, cut into quarters |
| 2 cups | Cucumber, cut into 2cm cubes (Main) |
| ⅓ cup | Pomegranate seeds, about 1/3 pomegranate (Main) |
| 1 Tbsp | Lemon juice |
| ½ tsp | Red wine vinegar |
| 1 ½ Tbsp | Olive oil |
| ¾ cup | Flat-leaf parsley, finely chopped |
| ½ cup | Chopped mint (Main) |
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Directions
- Place the watermelon, tomato, cucumber and pomegranate in a large bowl; lightly toss with a few pinches of salt, lemon juice, vinegar and olive oil.
- Fold through the herbs and serve on a plate or in a large bowl. Season with freshly cracked pepper and more salt to taste.
Also see the recipe for Megan's
