Watermelon Cucumber Salad

Watermelon Cucumber Salad

Shaved Cucumber, Fennel, and Watermelon Salad Recipe | Martha Stewart

This watermelon salad, a refreshed interpretation of good watermelon and feta, is, as guaranteed, nothing similar to the book’s rendition, which incorporates chrysanthemum leaves and shiso. I was so captivated by the toasted pepitas, matchsticks of ricotta Salata (which is milder and a little mellower than feta), and triangles of watermelon (can add numerous other vegetables; I have utter trust in my capacity to cut up products of the soil regardless learned a couple of tricks).  I utilized a daintily cut cucumber; it holds up better on a plate of mixed greens. Olive oil, sea salt, and many drudgeries of black pepper finish it, and the outcome is so simple yet so refreshing, a moment new exemplary for us. Along with the development of the times, many contemporary foods are popping up on the market. People are competing to create new foods, which serve traditional foods such as the taste of home food or food from abroad.

Watermelon Cucumber Salad



Several notes: All the items recorded here are what I utilized; however, consider them freely and change according to your taste. I don’t think anybody is purchasing watermelon by the ounce yet instead of getting what their store or market has. On a flavor note: I love this fixing mix (watermelon and cucumber and savory, crunchy complements) so much; if you’re feeling imaginative, the following are a couple of more bearings do head with it: 1. Add a few new fragmented mint leaves or potentially razor-flimsy bits of red onion. 2. Add the chile-lime flavors we use in this melon salad, or 3. I’m anxious to make this with an Indian chaat flavor vibe; if you can find visit masala zest bundles, I guarantee it will be sublime sprinkled over this serving of mixed greens toward the end. 

  • About 1/4 a sizeable seedless watermelon or one small (mini) watermelon
  • Two small (Persian-style) seedless cucumbers, thinly sliced
  • 8 ounces ricotta Salata, cut into matchsticks
  • 1/4 cup toasted salted pepitas (hulled pumpkin seeds)
  • Olive oil, for drizzling
  • Sea salt and freshly ground black pepper

Take out the skins from each and cut each wedge into 1/2-inch thick triangles. For little watermelon, divide it and afterward place every half chopped side down and cut every half into eight pie-like cuts. Cut it into more modest wedges for an enormous watermelon, eliminate the skins, and cut into 1/2-inch thick triangles.

On a large platter, disperse a thick layer of watermelon triangles, trailed by a more slender dissipating of cucumbers, ricotta Salata matchsticks, and pepitas. Shower delicately with olive oil and season with salt and pepper. Eat on the double! Rehash this natural layering and prepare until your fixings are spent, wrapping up with an additional liberal sprinkle of olive oil.

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