Sweet taste of summer!
Watermelon is my ultimate summer fruit. Nothing beats the heat (or thirst) like biting into a slice of juicy, refreshing, sweet watermelon!
I have loving child memories of eating melon at my grandma’s. We would savor on a slice of melon and save the little pits. We washed the melon seeds in warm water, let them air dry in the sun, strung the seeds with a thin needle on a thread and so created a melon seed necklace. How fun was that!
The luscious watermelon recipe in this post is so simple, healthy and yummy. Just crumble some white (feta) cheese over slices of watermelon, add some black olives and fresh basil leaves and dive in!
Ps. Did you know that watermelon contains about 6% sugar and 91% water by weight, and is a rich source of vitamin C?
Watermelon Cheese Snack
- 1/4 Watermelon
- White Cheese (Feta or Vegan Cheese)
- A Few Black Olives
- Some Fresh Basil Leaves
- Cut the watermelon into equal slices and place them on a large scale.
- Crumble over white cheese.
- Garnish with black olives and fresh basil leaves.
- Optional: Serve this dish warm. Heat it for a few minutes in an oven, until the cheese is melted.
This Mediterranean Couscous Salad with roasted veggies is delicious!
A healthy salad that is super simple to put together and can easily be made in advance. Filled with yummy colorful ingredients like roasted eggplant, zucchini, yellow bell pepper, marinated mushrooms, cherry tomatoes, olives and feta cheese.
Yes, you will love this salad. It’s a genuine crowd-pleaser. Make it for your next dinner party or potluck gathering, people won’t be able to resist. Try eating this without a smile on your face
(You can make this dish gluten-free by swapping out the couscous for quinoa.)
Mediterranean Couscous Salad
- Couscous (1 ½ cup)
- 2 Garlic Gloves
- Olive Oil
- 1 Eggplant
- 1 Zucchini
- 1 Yellow Bell Pepper
- Mushrooms (10)
- Kecap Manis (3-4tbsp)
- Cherry Tomatoes (10)
- Olives (green olives and/or black olives such as Kalamata)
- Feta Cheese
- Baby Spinach Leaves (handful)
- 1 Lemon
- Salt and Pepper
- Bring 2 ½ cups water, 1 teaspoon salt and ½ tablespoon oil to boil in medium saucepan. Stir in 1 ½ cup couscous. Remove from heat. Cover; let stand until water is absorbed, about 5 minutes. Fluff couscous with fork. Set aside.
- Finely cut 2 garlic gloves. Cut the eggplant, zucchini and bell pepper into slices. Add some olive oil, the chopped garlic, eggplant, zucchini and bell pepper in a grill pan. Roast until tender. Remove, set aside.
- Add 3-4 tbsp kecap manis to the mushrooms. Bring to heat in a pan, cook until tender. Set aside.
- Quarter the cherry tomatoes. Halve the olives. Crumble the feta cheese.
- Gently mix all the ingredients; baby spinach leaves, couscous, eggplant, zucchini, yellow bell pepper, mushrooms, cherry tomatoes, olives and feta cheese. Season with salt, pepper and some fresh lemon juice.
- Can be made 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before serving.
- Gluten Free: use quinoa instead of couscous to make this recipe gluten free!