Cool Summer Salad with Watermelon and Cucumber by Chef Bobby Perillo
Pairs Perfectly with KRIS Rosé
Ingredients
Watermelon 1 lb.
Cucumber 1 lb.
Juice of Lemon ½-1 ea. or to taste
Fresh Mint Leaves 6 ea.
Salt and Pepper to taste
Purslane (optional) ½ cup
Directions
1. Wash the watermelon, remove the rind, and cut into 1/2 in cubes, or any shape you like really. If it is not a seedless melon remove the seeds.
2. Wash the cucumbers well. Peeling the cucumber is optional. You can also “candy-stripe” the cucumber by peeling away alternating strips of green, for visual and texture effect.
3. Deseeding the cucumber is also optional. To deseed the cucumber cut it in half lengthways, then scrape the seeds out of the middle with a spoon.
4. Wash your purslane well, and dry.
5. In a mixing bowl toss all of the ingredients together. Taste and adjust seasoning. Let the salad sit for an hour before serving.
Recipe by Chef Bobby Perillo
Cool Summer Salad with Watermelon and Cucumber by Chef Bobby Perillo
Ingredients
Watermelon 1 lb.
Cucumber 1 lb.
Juice of Lemon ½-1 ea. or to taste
Fresh Mint Leaves 6 ea.
Salt and Pepper to taste
Purslane (optional) ½ cup
Directions
1. Wash the watermelon, remove the rind, and cut into 1/2 in cubes, or any shape you like really. If it is not a seedless melon remove the seeds.
2. Wash the cucumbers well. Peeling the cucumber is optional. You can also “candy-stripe” the cucumber by peeling away alternating strips of green, for visual and texture effect.
3. Deseeding the cucumber is also optional. To deseed the cucumber cut it in half lengthways, then scrape the seeds out of the middle with a spoon.
4. Wash your purslane well, and dry.
5. In a mixing bowl toss all of the ingredients together. Taste and adjust seasoning. Let the salad sit for an hour before serving.
Recipe by Chef Bobby Perillo
Information
- Yield: 4
- Prep Time: 10 minutes
- Difficulty: Easy
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