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 Watermelon Salad Recipe
And when else can you try this explosive combination of flavors, if not in summer! This is an interesting, fresh, juicy, truly summer snack.
Course Dinner Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Course Dinner Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Cut the onion into thin half rings. Marinate for 15 minutes in a mixture of soy sauce and lemon juice halves.
    Cut the onion into thin half rings. Marinate for 15 minutes in a mixture of soy sauce and lemon juice halves.
  2. Cut the mozzarella into pieces (mini-balls - like mine - cut in half). The original recipe used cheese. Divide the parsley into leaves. Remove the olives from the brine.
    Cut the mozzarella into pieces (mini-balls - like mine - cut in half). The original recipe used cheese. Divide the parsley into leaves. Remove the olives from the brine.
  3. Cut the pulp of the watermelon (pitted) into rather large cubes. Sprinkle with dry Provencal herbs.
    Cut the pulp of the watermelon (pitted) into rather large cubes. Sprinkle with dry Provencal herbs.
  4. Mix all the ingredients thoroughly, add the onion and marinade. If the salad is made with mozzarella, and not with cheese, it may be worth a little salt. If desired, sprinkle lightly with olive oil on top.
    Mix all the ingredients thoroughly, add the onion and marinade. If the salad is made with mozzarella, and not with cheese, it may be worth a little salt. If desired, sprinkle lightly with olive oil on top.
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