Wellness@Work : Enjoy the taste of summer with this watermelon salad
This type of salad or one of its cousins has become a popular summer fare at our house for its coolness, ease, and the fact there is no cooking to heat up the kitchen.
By Robert Israel, M.D.
USA Health Integrative Health and Wellness
One of my enduring memories of growing up in the rural South was the heat of summer and the relief of ice-cold watermelon after July 4. For whatever reason – I suspect it was availability – we only had watermelon after the Fourth, and the season was quite brief.
The mystique of watermelons started with the long wait, then with the whole “is it ready?” question, which was only answered by a melon thumper who knew the right sound and touch. Thumping watermelons is a science, and some do it with a thumb, some one or two fingers, but the best is with an open-hand approach. The right resonance meant a tasty treat.
Another of the many customs was around how you cut your melon, but the most knowing connoisseurs added a little salt, which to me, a child, seemed strange and very off-putting – until I tasted it and realized it really was right.
Fast forward a few years. Now we have watermelons available most of the time, and they even come in seedless varieties now. Remembering the salt thing and now very aware of heat, dehydration and the hydrating effects of watermelon, last night I made a salad of cold watermelon slices – about a quarter of a melon without the rind, cut into chunks, then dressed with cubed cucumbers and feta cheese crumbled over the top.
I then made a vinaigrette with a fine Italian olive oil, some rice wine vinegar, chopped basil and mint, and a squeeze of lime. It was fine! I even had a little leftover for lunch today.
This type of salad or one of its cousins has become a popular summer fare at our house for its coolness, ease, and the fact there is no cooking to heat up the kitchen. You can add protein to the feta with chopped pecans or other nuts. Chopped tomatoes are another nice addition, and you can serve them over a bed of arugula or other greens. This makes our beautiful summer melon a weekly staple, and it is budget-friendly too.
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