It’s August, it’s hot, and we’re sweating more than we’d like to. You know you have to keep yourself hydrated and you try to drink enough water, but have you ever thought about the foods you’re eating, too? What many of us don’t realize is that we get (or don’t get) a lot of our water from the food we eat, not just the beverages we drink. That’s why it’s more important than ever when we’re losing so much water, that we eat foods that have a high water content.

That’s where watermelon comes in. With a whopping 92% water content, it’s one of the planet’s highest water content foods. Which is why you’ll find yourself craving some on a hot summer’s day. Not to mention, a juicy watermelon is so damn DELICIOUS! (can you tell it’s my favorite fruit?). Honestly, I could eat watermelon all day every day in the summer and be a happy bunny.

 

 

But this salad, let me tell you! I’m not one to love the idea of having watermelon in other dishes (because why would you ruin a perfectly good thing?), but this salad is so good I had to share it. The unique blend of juicy watermelon, toasted sesame seeds, sweet peppers, and fresh cilantro is just an incredible flavor bomb that doesn’t seem like it would necessarily go well together but goes SO well together.

The peppers add to the sweetness of the watermelon but add that fatty flavor from being sauteed in olive oil, whereas the watermelon is fresh and crisp. Meanwhile, you’ve got a toasty earthy flavor from the sesame seeds, an oniony punch from the scallions, and beautiful fresh herbs to finish it off. It’s such a winner, and so simple and easy to make! It really is the perfect summer salad to make for yourself or to impress your friends (it’s bound to get rave reviews) if you want to make something other than the same old boring potato salad or sad iceberg lettuce salad. This salad is memorable and will make you feel oh-so-fancy. And it just takes 10 minutes!

Check out the recipe and video below:

 

    

Watch the whole recipe step-by-step!

 

Watermelon & Sweet Pepper Salad

Serves 2

 

VINAIGRETTE

1 tbsp tamari

3 tbsp extra-virgin olive oil

Juice of 1/2 lemon

Sea salt, to taste

1. Add tamari, olive oil, lemon juice, and salt to a small bowl and mix. Taste and adjust seasoning, adding more salt or lemon juice if desired. Set aside.

 

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SWEET PEPPERS

10-15 small sweet multi-colored peppers, seeded and sliced

1 tsp garlic, minced

2 tbsp ginger, diced small

1.5 tbsp olive oil

1 pinch sea salt

1. Heat a a medium pan on high heat. Add peppers and cook for about a minute.

2. Add garlic, ginger and olive oil. Stir to combine and cook for another 3 minutes, or until peppers have softened and garlic doesn’t smell raw anymore.

3. Remove from heat and set aside.

 

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SALAD ASSEMBLY

1/4 watermelon, cut into 2 X 2” cubes

Sweet peppers (see recipe above)

1/2 cup toasted sesame seeds

1 scallion, sliced thinly on a bias

5 fresh basil leaves

5 fresh mint leaves

1/2 cup fresh cilantro, leaves picked

1. Add sesame seeds to a flat plate or container. One by one, place watermelon cubes on sesame seeds so that they stick to one side. Cover as many sides of the watermelon cube as you like with sesame seeds, then place on to serving plate. We like to cover some cubes with seeds on 2 sides, and some we leave bare.

2. Add sweet peppers to the serving plate in and around the watermelon cubes.

3. Spoon the vinaigrette over peppers and watermelon, and top with scallions and herbs. You can rip the basil and cilantro leaves with your hands if you want.

  

Did you make this recipe? Don’t forget to tag us on Instagram @eatogether.co so that we can see your creations!

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