Watermelons are synonymous with my childhood in an Eastern Mediterranean home. This simple fruit has been cultivated for thousands of years. Grown in hot summer months with a strong skin and juicy, aromatic flesh, it is a taste of heaven. My childhood memories are full of watermelon summers. I remember Beirut, where watermelons were sold on wooden carriages, the vendors pushing their carts through neighborhoods. They would call out loudly, and everyone would gather to pick up their watermelon of the day. It was not uncommon for the vendor to use a knife and make a small triangular cut so the buyer could see inside. I always loved how my childhood was painted with so many little stories around food.
Ingredients:
- Watermelon cubes (2 lbs)
- 1 English cucumber
- 3 tbsp unblanched sunflower seeds, freshly roasted
- 2-3 tbsp fresh lemon juice
- 3 tbsp olive oil
- 1 tbsp orange blossom
- Salt to taste
- 1/4 cup fresh mint
Instructions:
- Cut the watermelon and cucumber into cubes of the same size. Add the roasted sunflower seeds.
- In a small bowl, combine all dressing ingredients and mix well. Pour over the salad and mix until everything is coated.
- Transfer the salad to a serving platter, garnish with freshly roasted sunflower seeds and mint. Enjoy!
