Susan’s Autumn watermelon salad
This week’s recipe comes from the generosity of Sarah Anderson from Popes Produce. When I visited her Woonona market garden to get the seasonal update, Sarah loaded me up with freshly picked basil, finger limes, Tahitian limes and a watermelon...
The generosity of Sarah Anderson from Popes Produce inspired this recipe. When I visited her Woonona market garden to get the seasonal update, Sarah loaded me up with freshly picked basil, finger limes, Tahitian limes and a watermelon. Thanks to a suggestion from Sarah as I was leaving and a “use what you have” meal prep mentality, I decided to ignore the cold weather and make up a summery watermelon salad.
Inspired by the simple Greek salad containing just three ingredients – watermelon, feta and mint – I made a few additions. You can use what you have to hand, but here’s my version. The attraction is the variety of flavours – sweet, salty and sour – and textures.
Ingredients
- Watermelon, cubed
- Feta, crumbled
- Avocado, cubed
- Red onion, sliced thinly (soaked for a few minutes in lime juice)
- Olives
- Basil leaves, torn
- Balsamic glaze* and finger lime pearls for garnish
Method
Assemble all ingredients on a plate. Garnish with finger lime pearls and drizzle with balsamic vinegar using your best food artistry flair. Eat immediately.
Tip: Make your own balsamic glaze, the sweet/tangy dressing that brings a simple salad to gourmet status. Bring a cup of balsamic vinegar to a slow boil, add a quarter cup brown sugar or honey and simmer for about 15 mins until reduced by half.
