The sweetness and crip bite of the cucumber and watermelon need so little to set them alight. The salt here is necessary to bring out all the flavours and the tart sumac just works wonders to tie everything together with the lime juice. Light, refreshing and smacks of sunshine, nothing says summer quite like this salad.
For the Salad
- 500g watermelon
- 1 large cucumber
- 10g mint leaves (roughly torn or left whole)
- zest and juice of 1 lime
- 1 tbsp olive oil
- a generous pinch of malden salt and a little more to finish
- 1 tsp sumac
Optional Extras
- Feta – marinated, whipped or crumbled straight from the packet
- garlic croutons
- rocket or lambs lettuce for extra green
Cut the watermelon into bite sized pieces and place in a colander set over a bowl allowing any excess juice to drain out while assembling the remaining ingredients. I do not bother removing the pips, but please feel free if you are so inclined.
Slice the cucumber into quarters lengthways and cut each long baton into bite sized pieces on the angle rolling it at 45 degree angles to create interesting triangular shapes. Alternatively, just slice into your shape of choice. If you are really feeling energetic, you can scrape out the seeds before slicing with a teaspoon for extra crunch.
In the bottom of your preferred serving bowl, mix together the lime zest and juice, olive oil, salt and pepper. Carefully mix together with the cucumber and watermelon pieces and add the mint leaves and any additional toppings.
(Pour the drained watermelon juice into a glass and drink!)
Finally sprinkle on the sumac for colour and slightly tangy spice and an extra token pinch of salt flakes.
Have you made this dish?
Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com
