Although the holidays are officially here and the terraces are just a step away, we take advantage of the sun-drenched seasonal fruits to quench our thirst and have fun despite the scorching heat. Here are 10 recipes by our chefs for a delicious watermelon salad in an upgraded version to prepare for you all summer long!
10 Summer Recipes for Beating Watermelon Salad
Refreshing coffee cocktails aren’t the only way to beat the summer temperatures. So we take advantage of the heat wave to prepare a super delicious and super thirst quenching watermelon salad. Watermelon, watermelon, peaches, strawberries, raspberries, zucchini, tomatoes, beets, cucumbers, basil, mint, capers, croutons, crushed walnuts, pomegranate seeds, feta, goat cheese, ricotta… anything goes! In terms of seasoning, add olive oil and a few dashes of vinegar. We also think of Tabasco, smoked paprika and chili to kick it up a notch. As far as services are concerned, various options are available. We choose to serve our sunny recipes in a large salad bowl, on a plate or in individual bowls.
Greek Watermelon Salad
Ingredients for the salad:
- 1 cucumber
- 1/4 watermelon
- Basil leaves
- 1/2 red onion
- 20 grams feta cubed
- 1 handful pitted black olives
- Zest of a lemon
- Few mint leaves (for garnish)
- olive oil
Ingredients for the vinaigrette:
- juice of a lemon
- 10 ml olive oil
- 1 pinch of salt
Preparation:
Make vinaigrette by mixing salt, lemon juice and oil. Dice the watermelon, cucumber and cheese, then place in a large salad bowl. Drizzle with lemon juice and garnish with fresh basil, finely chopped onion and black olive rings. serve For a change, you can put the ingredients on skewers and enjoy them.
Watermelon-Watermelon-Mozzarella-Prosciutto Summer Salad
Ingredients:
- 1/2 watermelon
- 1 watermelon
- Prosciutto
- 2 cups baby mozzarella balls
- sprockets
- 2 fresh onions
- 1 clove garlic
- 10 basil leaves
- 10 mint leaves
- 80 grams Parmesan or Pecorino
- 1 organic lime
- olive oil
- Cedar vinegar
- liquid honey
Preparation:
Cut the flesh of the fruit. Peel and chop the garlic and onion. Grate the lemon zest and squeeze the fruit. Wash, dry and chop the mint and basil. Mix all these ingredients gently, drizzle olive oil, a few dashes of cider vinegar, lemon juice and a few drops of honey. Salt and pepper to taste. Sprinkle with mint leaves and basil. Add Parmesan, mozzarella, prosciutto and pine nuts. Keep fresh until ready to serve.
Watermelon, arugula and shrimp salad
Ingredients:
- 600 grams of shelled prawns
- ½ watermelon, sliced
- 1 handful of blueberries
- 120 grams of feta
- 1 half avocado
- 240 grams of arugula
- 1 cup balsamic vinegar
- 2 tbsp. olive oil
- ½ tsp. salt
- ½ tsp. garlic powder
- Salt and pepper
Preparation:
Submerge the shrimp in a bowl filled with water. In a small saucepan, pour a little balsamic vinegar and bring to a boil. Reduce heat and simmer on low heat for 5 minutes, until syrupy consistency. Remove from heat and set aside. Season the shrimp with olive oil, salt and pepper. Then, thread the watermelon slices through the bamboo skewers and grill for 2 minutes on each side. To assemble the salad, top with arugula leaves, add watermelon slices, fried shrimp, and finish with a handful of blueberries and feta. Garnish with a few drops of balsamic reduction.
Watermelon, tomato and strawberry salad
Ingredients:
- 2 tbsp. Flavored vinegar
- 1 c. A tablespoon of fresh lemon juice
- ½ cup olive oil
- 2 tomatoes or more cherry tomatoes
- 1 cucumber
- mint leaves
- Basil leaves
- 5 strawberries, cut into small pieces
- Sugar 1-2 tsp
- 200 grams of watermelon cut into cubes
- pistachio nuts
- 1 burrata
- Pepper and salt
In a small bowl, mix the vinegar, lemon juice and olive oil well. Cut the tomato and cucumber into slices and place on a plate. Season with salt, pepper, sugar, then pour in half of the vinaigrette. Add borata, pistachio nuts, mint and basil leaves, strawberry slices, tomato and watermelon cubes. Garnish with remaining dressing and serve.
Grilled Watermelon and Halloumi Summer Salad
Packed with water and especially thirst-quenching, watermelon is the star fruit of the summer season… and some slimming diets. Commonly eaten as a dessert, its juicy juice, packed with health and beauty benefits, works wonders when cooking.
Ingredients:
- 1 large piece of watermelon
- 1 handful of blueberries
- olive oil
- Germs
- Pistachio
- Pomegranate Vinaigrette
- Halloumi
- Salt and pepper
Preparation:
Add salt to the watermelon slices and let it sit for 10-15 minutes, then wash it and drain it. Brush with olive oil and grill on a barbecue. Then place on a sheet of paper towels and refrigerate for 15 minutes. Grill the halloumi cheese. On a large plate, place watermelon, cheese and sprouts, serve with crushed pistachios and a few drops of pomegranate vinaigrette. Enjoy your lunch!
Watermelon fans may also like our thirst-quenching gazpacho recipe!
Summer Salad with Watermelon, Mozzarella, Cucumber and Grilled Pecans
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