This summer, we’ve decided to experiment with our salads. We make a lot of veggie salads and, in some, have added grapes or raisins or craisins to add a touch of sweetness to it but that’s about it, in terms of what you’d think of as fruit. I say “what you’d think of” because I know that technically a tomato is a fruit but we don’t think of it that way. So the hubby and I have been researching recipes and here’s the first one we tried. It was a big hit, in terms of flavor, once we got it all down. I say that because the original recipe found here says things like “drizzle” and “pinch”…what is that really? So we had to experiment. We started slow and kept adding until the balance seemed just right. The other thing I think is important to note is that, because of the watermelon, the salad was a bit soggy the next day. I would definitely recommend making this shortly before you’ll be eating it and not necessarily choose to make extra. We did eat it the next day and, flavor-wise, it was fine…just a big soggy. We also leave the cherry tomatoes whole because the hubby doesn’t like soggy salads and never wants the tomatoes cut up because he says it makes a salad soggy. I prefer to have them cut up so they are more bite size but it isn’t a big deal so we leave them whole.
We served this with grilled beef and veggie kabobs and corn on the cobb. Delicious!
- Watermelon - if using a small, more personalized size, I'd use it all. That's about the right amount.
- 1 english cucumber, seeded and diced/sliced
- 1 small red onion, diced
- 1 container of cherry tomatoes
- 1 can garbanzo beans, rinsed
- 4 oz feta cheese crumbles
- 1 lime
- olive oil
- salt and pepper to taste
- Cut up watermelon, cucumber and onion and put in a bowl.
- Add cherry tomatoes and garbanzo beans.
- Add feta cheese crumbles.
- Add the juice of one lime.
- Drizzle with olive oil.
- Toss ingredients together.
- Add salt and pepper to taste.
Harmony Harrison says
May 21, 2015 at 4:00 pmThis looks really yummy. I’m afraid we’ll have to wait another month or two before the watermelons ripen in our area. When they do, I’m not sure I’ll have the patience to make a salad, though — watermelon gets scarfed down fast here!
Elda says
May 21, 2015 at 9:09 amThis looks really good! I think I will add some walnuts or some sort of nuts. (I LOVE some sort of nuts in my salads) Have you ever tried it like that? Which do you think might work with this without getting too soggy?
Anna says
May 21, 2015 at 8:25 amRecently I’ve been looking for light supper inspirations as my boyfriend works till very late and wants to loose some weight (sitting at a desk too much and eating hevy food is not good), so every eveing we eat saland or other light things. This one has my favourite ingredient- ganbanzos and his- watermelon. perfect!!!
Cindy Mihalko says
May 20, 2015 at 10:10 pmThank you, thank you, thank you for the Watermelon recipe! I will use grape tomatoes based on your post. Easier to eat whole an darn tootin’ good. Can’t wait to make it!!!
Amy Putkonen says
May 20, 2015 at 3:36 pmThis sounds good. I agree with you on the soggy bit. What I do is pack my lettuce separate and then pack each of the sub-ingredients in containers. If they are dry, I can put them together but I keep my cherry tomatoes separated out because of their moisture. That way, I can have it over several days, but the wet bits don’t ruin the rest of it if they go bad faster.
Michele says
May 20, 2015 at 4:34 pmYou should try the salads in a jar!
Laura says
May 20, 2015 at 12:50 pmwe just bought 2 watermelons so I am going to have to try this. Sound really great!
Kelli Spencer says
May 20, 2015 at 11:43 amLooks positively yummy. I will definitely give it a try. 🙂
Linda Ursin says
May 19, 2015 at 9:35 amI have to try that salad this summer 🙂 It looks delicious.