An easy, refreshing, and healthy summertime meal.
6 cups cubed watermelon
1/2 red onion, julienne
1/2 cup parsley, plus more for garnish
4 ounces parmesan or feta cheese (optional)
2 tablespoons sunflower seeds
1 1/2 tablespoons red wine vinegar
1 1/2 tablespoons extra-virgin olive oil
1/4 teaspoon fine sea salt
Fresh ground black pepper, to taste
To toast the sunflower seeds, place in neutral oil with a dash of salt and put on a sheet pan, and put into an oven at 350 degrees. Toast for about 10-15 minutes
On a platter add watermelon, chopped parsley, feta cheese, and toasted sunflower seeds. Keep prepped items separate until salad is composed
Drizzle the salad with red-wine vinegar and olive oil as well as a pinch of salt and fresh ground black pepper. Toss all ingredients together and serve with torn parsley leaves on top. You can also add lime as an option.
You can cover and refrigerate for up to 2 days.
This one of my favorite things about summer. Watermelon is great for Breakfast, Lunch, or Dinner. It can be eaten as a snack or added to a salad for an easy, refreshing and healthy meal.
HOW TO PICK A SWEET WATERMELON
Inspired by Inspired Taste