Tuesday, July 16, 2013

Balsamic Watermelon Cucumber Salad

Balsamic Watermelon Cucumber Salad

So I am definitely not even going to talk about how long it's been since my last blog.  It's been long, I know! My excuse, you ask?

I AM GETTING MARRIED! Hahaha, it's been a crazy few months, getting engaged, planning a wedding, getting ready to move out! Crazy, but very, very exciting! It also means I have been pretty darn busy, but I wanted to get back into blogging.  I mean I do love cooking, but after a long day at work, and various wedding appointments, the furthest thing on my mind is food!  I also have to take advantage of my mom's cooking for as long as I can! In a few months, I won't have anyone to cook for me anymore (let's face it, my fiance can't really cook!).

So here I am blogging, but no promises on exactly how often I am going to be doing this.  Just often enough so you don't forget about me!

As many of you know, Ramadan has started, which means long days of no eating and drinking when the sun is up! I live in Seattle, where daylight is around 15-16 hours.  That's a longggggg time of NO EATING/DRINKING! On top of that, it's been very nice in Seattle! It's currently 80 degrees right now (and 7:58pm, almost time to eat!).  But all this makes me want to eat chilled salads! Of course as a side meal since, come on, after a long day of fasting, I can't just feast on salad!

Alright, so I made this salad yesterday for myself (thanks to the lovely Gina), I didn't want to make too much just because I wanted to see how I liked it.  It turned out quite delicious actually, and I will definitely be making it again! Watermelon is definitely in season, so it's always at my house! This salad was for about 2 people and I thought I would have the leftovers today except my dad ate the rest last night! Desi parent approved! :D Anyways, enjoy the recipe!

Ingredients for Salad
Ingredients (2-3 servings):
2 cups watermelon
1/2 medium cucumber
1/8 cup kalamata olives (pitted)
1/8 cup crumbled feta cheese
1/2 tbsp fresh basil
1/8 cup balsamic vinegar
1/2 tbsp brown sugar

1. Dice the watermelon and cucumber. Slice the kalamata olives. Chop the basil.
2. In a small sauce pan, pour the balsamic vinegar and brown sugar.  Place over medium - high heat until brown sugar is dissolved, then reduce to low heat and reduce glaze to about half the amount (about 8-10) minutes.  (You can also just buy balsamic glaze).
3. In a medium bowl, place the watermelon, cucumber, olives, basil, and feta.
4. Add about 1 tbsp of the glaze (more to taste) to the top of the salad.  Toss just to mix everything.

1 comment:

  1. Thank you so much for coming back to blogging!! Missed you :) and again, congrats on the engagement!