Watermelon and cucumber salad

Tam West

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)

Directions

1. 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.
2. 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

Watermelon and strawberry slushy