An easy, refreshing, and healthy summertime meal.
the large, roundish or elongated fruit of a trailing vine, Citrullus lanata, of the gourd family, having a hard, green rind and a sweet, juicy, usually pink or red pulp.
6 cups cubed watermelon 1/2 red onion julienne 1/2 cup parsley plus more for garnish 4 ounces parmesan or feta cheese optional 2 tablespoons sunflower seeds 1 1/2 tablespoons red wine vinegar 1 1/2 tablespoons extra-virgin olive oil 1/4 teaspoon fine sea salt Fresh ground black pepper to taste HOW TO PICK A SWEET WATERMELON
To toast the sunflower seeds, place in neutral oil with a dash of salt and put on a sheet pan, and put into an oven at 350 degrees. Toast for about 10-15 minutes
On a platter add watermelon, chopped parsley, feta cheese, and toasted sunflower seeds. Keep prepped items separate until salad is composed
Drizzle the salad with red-wine vinegar and olive oil as well as a pinch of salt and fresh ground black pepper. Toss all ingredients together and serve with torn parsley leaves on top. You can also add lime as an option.
You can cover and refrigerate for up to 2 days.
The Taste of Summer
This one of my favorite things about summer. Watermelon is great for Breakfast, Lunch, or Dinner. It can be eaten as a snack or added to a salad for an easy, refreshing and healthy meal.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture –