THE continued lockdown has been tough on families. More and more people are looking for healthy and filing meals that would strengthen the body while whetting the appetite. Salads may get a bad rep but there are recipes that elevate the simple combination of greens into something mouthwatering.
Chef Margarita Marty, the Culinary Arts Program Chairperson of De La Salle-College of Saint Benilde (DLS-CSB) School of Hotel, Restaurant, and Institution Management (SHRIM), shares a low-calorie treat in the form of grilled watermelon salad. In addition to helping one hydrate, this citrus fruit also provides beneficial plant compounds and nutrients such as Vitamins C, A, B1, B5, and B6 and Potassium, and Magnesium, and is rich with anti-inflammatory antioxidants.
For the salad, you’ll need 750 grams of watermelon, 250 grams of whole cucumber, 100 grams of fresh cherry tomatoes, 1/4 of a medium onion, 50 grams of kesong puti in olive oil, 10 mint leaves, and 1/4 teaspoon of Greek seasoning
For the dressing, mix together 2 tbsp of olive oil, 1 tbsp of red wine vinegar, 1/4 tsp of Greek seasoning, and optionally, 1/4 tsp of sugar.
To prepare the salad, preheat the grill. While it heats up, cut the watermelon into 1/2 inch slices with the rind included. Season the fruit with salt, pepper and the Greek seasoning. Grill the watermelon for 1 to 2 minutes per side to char the fruit and create grill marks.
After grilling, cut the watermelon into cubes, peel the cucumber and remove its seeds then cut it into cubes as well. Chit the cherry tomatoes in halves while dicing finely the red onion and cutting the mint into fine strips.
Place the watermelon, cucumber, tomatoes, onions, kesong puti, mint leaves, and dressing in a large bowl and toss lightly with the dressing. Serve the salad in a salad bowl or on a bed of lettuce and garnish with mint leaves.
