I was lucky to be introduced to a broad spectrum of funky salads and a wide variety of flavors early on in life. Yours truly was born into a pretty multicultural family where food took many forms and the spice rack was as wide as the kitchen cupboard. Dad’s family boasted many prolific cooks; led by my grandmother- who made sure we celebrated every birthday, anniversary, milestone, or holiday. I kid you not- we ate birthday cake approximately ~50+ plus times a year.

She made sure every daughter-in-law, grandson, niece; literally EVERYONE had a proper celebration and that we would ALL attend it in the flesh. And, needless to say, they always involved LOTS of food. We’re not talking pizza parties and cake here; we’re talking a full-on cooked meal. And, quite often… more than one cake option. My grandma’s energy, her vitality and her desire to keep her family together was something to be reckoned with. Gotta stick like glue, she used to say.

I also have had many great aunts; but one in particular always stands out in my memory. Although she is no longer with us, my aunt Rosy made a lasting impression on me. She was sweet as pie, talented, funny, and she simply LOVED this salad. It’s sweet and salty she used to say- give it a try!

She never added strawberries or cucumbers- watermelon was the sole “fruit” base. In fact; she would eat feta and watermelon even without the other ingredients! She would even eat the watermelon seeds which left my then eight year-old self a bit perplexed. I can still see her eating this and sprinkling a little sea salt to her fruit. She used to do the same with oranges & grapefruit. She definitely taught me not to shoot stuff down without first trying it.

Some days, I am pretty shocked to see the turn of events over the last three years of my life: the girl who moved to Canada barely knowing how to cook now runs an active food blog. But then there’s days when it ALL makes perfect sense; the apple didn’t fall far from the tree. I grew up around great cooks who immersed me into the kitchen early-on. I learned everything I know from them. I just had to put it to the test and get myself in there.

This refreshingly sweet and super hydrating salad will be on your weekly rotation because it’s embarrassingly simply- but everyone who tries it falls in love with it.

Traditionally, it ONLY includes watermelon; but I love the touch of added strawberries and cucumber!

You may also add:

• Mango chunks/cubes
• Thinly sliced pickled red onions
• Raspberries
• Fresh basil leaves
• Goat cheese, fresh burrata or mozzarella balls
• Asparagus is also a great add; especially during the springtime!
• Organic baby spinach (as a salad base)
• Fresh, organic arugula!
• Lemony Massaged Kale