Surprising Summer Salad: Watermelon and Feta!

Trust me, this sounded weird to me too. Watermelon and feta?! Really?! I had never had watermelon in any kind of savory context. Having both ingredients in the fridge, I decided to experiment. Why the hell not?

An unexpected combination results in a refreshing and totally delicious salad!

The result was way beyond expectations -- absolutely delicious. Refreshing. New. Incredible. The salty and creamy crumbly feta brought out the sweetness of the watermelon in new ways. I added a few mint leaves from my little window garden and a drizzle of olive oil and voila -- added layers of complexity and flavor in what is definitely going to become one of my summer staples.

I came back from work feeling hot and tired the other day and just made a new batch in minutes, scooping chunks of watermelon with a spoon straight into the bowl, crumbling the feta over it with my hands and adding the mint leaves and olive oil. I also tried a bit of balsamic vinegar the second time and that tastes wonderful too -- I can't wait to try a bit of lemon juice... I had a quick, healthy and refreshing snack in no-time and it felt so sophisticated too! 

I hope to play around with this recipe some more this summer, as the possibilities seem endless...

Gourmet Salad with Mango

This is my first salad creation of the summer, and a follow-up on my post about the 5 rules for making a full meal of your salad!

My salad consists of some lettuce from my very own roof-top veggie garden, and the usual culprits: ripe tomatoes and carrots. But the extra protein and fruit I added are what really made it special!


Color:
The bright summer colors did a lot to make this salad visually appealing and beautiful!


Protein:
I added a mix of walnuts and almonds as my protein #1, and cubes of feta cheese as protein #2.

Fruit:
I added juicy, ripe mango as my fruit -- it added an unexpected sweetness to this savory salad and balanced out the salty feta cheese really well!

Texture:
Crispy fresh lettuce, juicy soft mango, the crunch of the nuts and the dry crumbliness of the feta made for a great variety of textures that kept this salad interesting and exciting!

Homemade Dressing:
I made a simple oil and vinegar dressing for this salad, but the key was using balsamic vinegar. This type of vinegar has a natural sweetness that went really well with the mango flavors and really enriched the salad!

This colorful salad had enough variety to make for a full meal, and the protein kept me sated even though it was all relatively light.

Let me know if you have experimented with any delicious salad combos of your own! Post comments and recipe suggestions in below and I will be sure to follow up. Happy eating!

5 Rules for Making a Full Meal of Your Salad

The season of long days and steamy nights is inching nearer, and with atmospheric CO2 levels at a 3-million-year high, I suspect it'll be a hot one! Nothing better than a light, refreshing salad to keep you cool as a cucumber, and able to show off your sexy summer body guilt-free. But often, eating a salad sounds boring and you end up having the same old lettuce-tomato-carrot combo that leaves you dreaming of those sexy gourmet salads at your favorite bistro or restaurant...

Fear not! Your days of boring salads are over if you just follow these 5 simple rules that allow you to mix and match to create your own gourmet dish from both fresh ingredients and things that may be lying around in your pantry or refrigerator. Your favorite salad can go from midsummer night's dream to reality in minutes!

Begin with your favorite base of greens and veggies, whatever is in season and looks beautiful in the market stalls. Summer is a great time for tomatoes, peppers, and all sorts of colorful produce -- be adventurous! Once you have your favorite veggies together, time to take it to the next level!

RULE #1: PLAY WITH COLOR

Make your salad visually appealing by making sure to mix and match different colors on your plate. This will also ensure that you hit upon different nutrients and minerals in your dish, something really important if you are trying to make a meal of it. Dark and light greens, plump ripe tomatoes in red, yellow and orange, crunchy carrots, bell peppers of different colors, the purple pink of red onions, black olives, etc. -- make it a rainbow and try to get at least 5 different colors in your bowl!

RULE #2: ADD SOME PROTEIN

Play with different protein combos for the variety of textures they add -- more on this later!

Protein will keep you full for longer and adds an important nutritional component to any salad. Different protein types to choose from include:

Seeds and Nuts:

• Almonds
• Walnuts
• Sunflower seeds, etc.

Dairy/Cheeses:

• Feta
• Brie
• Parmesan
• Plain/Greek yoghurt

Meat or Meat Substitutes:

• Smoked Salmon, Turkey Breast, Ham etc.
• Grilled Chicken or Steak
• Boiled Egg
• Tofu

Protein-Rich Grains:

• Beans/Lentils
• Quinoa etc.

As a general rule, try to include at least one ingredient from any 2 of these protein groups to make your salad rich in nutrients and vary the kinds of protein you are eating!


RULE #3: ADD A FRUIT!

Go beyond what you imagine is acceptable in a salad -- you won't regret it!

This is a secret that can really separate a gourmet salad from a plain one -- a little bit of fruit! Of course I am not counting tomatoes here, since we are used to eating them savory. So think beyond tomatoes and the usual raisins/Craisins, avocado (though I love avocado) and apples/pears. Summer is full of bright colorful fruits that will add a truly delicate touch to your salad, and a burst of color/flavor. Try to get creative with berries (like strawberries or blueberries), citrus fruits like grapefruit and oranges, and summer fruits like grapes, mango or peach! Since they can be pretty intense, I would not recommend adding more than 1 fruit flavor to your salad.

RULE #4: PLAY WITH TEXTURE

Beyond the visual appeal of a colorful salad, think about combining different textures to create something that appeals to your sense of touch as well! Combine a soft, juicy fruit like mango with dry crunchy nuts, or a crumbly cheese like feta with the satisfying pop of blueberries or grapes to create interesting sensory experiences with your food!

RULE #5: MAKE YOUR OWN DRESSING

For the healthiest and most flavorful salad dressings, nothing is a good substitute for plain old salt, pepper (to taste) and extra virgin olive oil. The stuff you buy in the store is filled with bad oils (even when it says it's made with olive oil, read the ingredients!! I don't know who allows manufacturers to lie on these bottles!) and emulsifiers that keep the ingredients from separating.

For the most part, I personally am a fan of plain old olive oil and vinegar. Sometimes, a bit of mustard or yoghurt is more than enough flavor for my salads. But if you are still adjusting your palatte to the taste of veggies on their own, some of these extras might help.

Beyond these basic ingredients, you simply need to add an acid and any other things you love. Here are some ideas:

Acids:

• A vinegar (balsamic, apple cider, red/white wine all work -- experiment, and try to match it to your salad!)
• Lime or lemon juice (freshly squeezed over your salad for the lightest and most refreshing flavors!)

Something creamy:

• A bit of mustard (dijon is delicate and delicious if your salad has meat in it!)
• A dollop of yoghurt (my preferred mayo substitute, it is healthier and very flavorful!)

Extra Flavor:

• Minced garlic (can be great on more intense/spicy salads)
• Fresh or dry chilli peppers (I'm thinking of Thai papaya salad!)
• Anchovies or olives for the extra intense saltiness
• Honey (a tiny bit can go into creating your own honey-mustard variations)
• Fresh herbs like cilantro, mint, fennel, etc. can add a punch of fresh flavor!

Get creative with your own healthy dressings!

Now that you know these basic rules, experiment and mix it up to create the most amazing salads this summer! I will be posting some of my own creations throughout the season -- stay posted!

Cool as a Cucumber Salad!

This salad is an adaptation of a recipe I saw on the NYTimes and it is a deliciously refreshing, easy and tasty dish that can be eaten alone or used as a side. It keeps for 3-5 days in the fridge, so I often make extra so I can keep munching on it for a few days. It makes for a wonderfully cooling lunch eaten on pita bread :)

Fresh freshness, radishes credit of Avocado Lady ;)

Ingredients:
Cucumber
Radish (turnip works too, if you can't find radishes!)
Plain yoghurt
Garlic
Salt to taste

Optional:
Red Pepper Flakes
Mint

I used 2 medium cucumbers and 3 radishes, but you can alter the proportions of the ingredients to suit you and make tons more of the recipe if you want to keep it for a few days.

I cut the cucumbers lengthwise twice, and then slice them up so it's as if each slice is quartered and the cucumbers are little cubes. The radishes I just slice.

Add one clove of garlic, crushed through the garlic press (or more, to taste, but I feel like one fat clove already gives this plenty of kick!) and salt to taste. This time I also chopped my recently harvested, fresh mint leaves and added them in, mixing in two big spoonfuls of my homemade plain yoghurt. I added a bit of red pepper flakes, for extra kick, and it offsets the refreshing flavors of cucumber, mint and yoghurt pretty well!

Once the salad is allowed to sit for a while, the cucumber releases some water and there is some separation of the yoghurt. This is normal, so just mix it up before you eat and you are good to go!

This salad rocks my summer!

Fancy a Rugula?

I have been getting home really late. Mostly it's because I have been going to Yoga class in the evenings, and by the time I bike home, sweaty and exhausted, I am really not up for much cooking or much heavy eating for that matter.

Getting creative with salads can help, since they make for light, healthy and quick late-night meals!

Spicy arugula, creamy mozarrella, flavourful tomatoes and the crunch of walnuts! Yum!

The ingredients for this salad included arugula, fresh mozzarella cheese, sundried tomatos and walnuts! These ingredients go so well together, and the gourmet feel of the salad makes the meal and indulgence even though it's very light.

I seasoned mine with salt, ground black pepper, balsamic vinegar and olive oil. Yum!

Delicious Beetroot and Avocado Salad

This is a simple and delicious recipe that makes for a healthy yet heart lunch!

I peeled some of the beets I had roasted, which was super easy since the skin just slips right off. They went straight in my little bento box!

Beets in the Box!

I then cut up an avocado into cubes and added it to the beets. I find that the easiest way to do this is to just slice the avocado in half, remove the pit with a knife and then slice into the fruit while it is still in the skin. Then I just use a soup spoon to scoop it out!

This avocado was just the right ripeness, from the Avocado Lady with love :)

I added a pinch of salt, the juice of half a lime, a drizzle of olive oil and a dash of black pepper. The lime adds some delicious zest and also stops the avocado from getting all brown.

I also added a tiny bit (about one tablespoon) of chopped red onion for a little extra oomph! It is a great way to offset the sweetness of the beets and the creaminess of the avocado, but I add only a little since I am afraid of having stinky onion breath for the rest of the day!

Sometimes I also like to add some plain yoghurt to the salad, but I was out and it tasted wonderful just the same! The salad was delicious and very filling; I ate it with pita bread :)

I know it might not look too pretty, but it was delicious and filling, I swear!

Total prep time: about 10min (assuming the beets are roasted and ready!)

On Hot, Hot Days...

Sometimes you just need to eat something cool, cool, cool. Like a fresh salad :)

My seasonings of choice are always just salt, good olive oil, and lime and/or balsamic vinegar with a dash of ground black pepper!

Lettuce, arugula, tomato, carrot, radish, cucumber and red bell pepper tossed in olive oil, balsamic vinegar, salt and pepper -- yum!