It’s the same old hot summer story, watermelon again, and yet another salad. I’m sorry if I’ve been boring you with watermelon recipes but I have to survive my summers. So I’m warning you all that there will be a couple more watermelon recipes before this summer is out. Just bear with me for this month. For now, here’s my Watermelon Cucumber Salad.
Apparently, Mark Twain once said, “To taste a watermelon is to know what the angels eat”. He obviously loved watermelon. Watermelons have been around for a very long time. They have been mentioned in ancient Hebrew texts and seeds have been found in the tombs of the Egyptian Pharaohs. Archaeologists have found watermelon seeds, along with evidence of other fruit, at a 5,000-year-old settlement in Libya.
Honestly, you don’t really need a recipe for this Watermelon Cucumber Salad. I thought I’d just put it down in case someone wanted it. You can add crumbled Feta cheese or fresh Paneer if you want to up the protein quotient. You could toss in some tomatoes if you wanted. Maybe even slice some onions into it. Olives and nuts like almonds or walnuts also work well here. Just toss together whatever you have, according to your taste and enjoy!
You could fancier with the dressing by adding one or more ingredients like olive oil, honey, orange juice or balsamic vinegar. For me personally, less is more especially with watermelon. So I like to keep it simple. Chill the watermelon cubes for at least a couple of hours for best results. Don’t the throw out the rind after you’ve cut the watermelon. Save it to make this delicious marmalade.
I must give credit where credit is due. The geometric image of the Watermelon Cucumber Salad in this post was inspired by this image I came across quite some time back. The recent discovery of yellow as well as red coloured watermelon at my store had me go back to my inspiration. I’m doing a year long personal 52 Week Themed Food Photography Project, and I took this photograph for that originally.