Watermelon Salad
Photo: Carolina Ayala / Contributor
The weather in Texas is crying out for watermelon salads. Every summer, I rediscover watermelon, gorge on it in every way and fall in love with it all over again. Cold cut watermelon in a bowl is a great thirst quencher as it is pureed into a smoothie with just a pinch of salt but even better, it can be tossed into all salads. This summer, after a few visits to Kriti Kitchen, a small Greek café to enjoy their refreshing watermelon feta salad with crispy okra, my home experiments with watermelon salads have begun. Mary Cuclis, the chef over at Kriti dresses her salad in a vibrant fresh oregano and parsley dressing.
Here is a composed salad with watermelon and other summer produce. The mustard seeds add a surprising pungent bite to the salad. You can make it an hour or two ahead of time but do not add salt, chili or the mustard seed pop until you are ready to serve it or the watermelon will start leaching water. However, this is just one idea. Change it and substitute it for whatever your heart desires and make it your own salad!