The strawberries and watermelon are at their peek in the summer. They are so sweet and delicious. So we are going summer strong with one of my new favorite salad combos. Growing up we always ate watermelon and cheese together. It was the most perfect light and refreshing treat. The watermelon was always seeded and the cheese was always Nabulsi. Nabulsi cheese is a salty, briny cheese studded with nigella seeds and flavored with mastic and mahleb. The balance of sweet and salty in this salad is like no other. I have updated my salad with new textures and levels of sweetness and earthiness from the strawberries and the roasted beets. So here you have it my ruby summer salad. It’s hardly a recipe just chop, drizzle with olive oil and fruity honey and a pinch of flaky salt. If you can’t find Nabulsi cheese (often packed in brine or vacuum sealed) you can substitute for a good quality Feta, or Halloumi cheese.
Ruby Summer Salad
Prep time: 10 minutes
Total Cook time: 60 minutes
Serves: 4
Ingredients:
4 cups chopped watermelon (cut into 1 inch cubes)
2 cups strawberries halved
Half a pound of roasted beets, peeled and cut into cubes
(if you don't have time to roast your own, you can substitute high quality jarred beets about 8 oz)
1 cup cubed Nabulsi cheese or your can substitute with a good quality Feta or Halloumi cheese
3 tbs Extra-virgin olive oil
Flaky salt
Pepper
2 tsp honey
Few tbs of Fresh mint (optional)
Directions:
Preheat the oven to 400 degrees
Trim the green tips on the beets, scrub them clean.
Season the beets with salt, black pepper, and a 1 tbs of olive oil. Wrap in foil and place on a baking sheet
Roast for 50 to 60 minutes depending on the size of your Beets.
Check the beets every 20 minutes or so to make sure they don’t scorch
Roast in the oven until fork tender
The beets are done when a fork or skewer slides easily to the center of the beet. Small beets will cook more quickly than large beets.
Let the beets cool
While the beets cool. And if you are using Nabulsi cheese soak it in cold water for 15 minutes to take the salty edge out (optional and it all depends on the saltiness of your cheese)
Drain cheese on paper towel to dry
Peel the beets (they peel pretty easily using a pairing knife or a paper towel)
Assemble your salad by tossing all the ingredients gently with olive oil, and honey.
Finish the salad with a pinch of flaky salt. freshly ground black pepper, and a drizzle of olive oil and honey.
You can also add in fresh mint leaves about 1/4 a cup