Discover the ultimate summer refreshment with our Watermelon and Brynza Salad! This delightful dish perfectly balances the juicy sweetness of watermelon with the savory, salty tang of brynza cheese. While watermelon and feta salads are a well-loved classic in Mediterranean cuisine, this recipe introduces a unique Eastern European twist. It's incredibly simple to prepare, bursting with vibrant colors, and offers a surprising explosion of flavors that will cool you down on the hottest days. Get ready to fall in love with your new favorite summer salad!
Watermelon and Brynza Salad
Ingredients for Watermelon and Brynza Salad
- 800 g watermelon (flesh, rind removed)
- 80 g onion
- 200 g red bell pepper
- 40 g green basil
- 30 g mint
- 2 tablespoons white wine vinegar
- 4 tablespoons extra virgin olive oil
- 200 g brynza (a brined cheese, you can substitute with feta)
- pinch of red hot pepper (optional) and sea salt to taste
How to Make Watermelon and Brynza Salad
Chopping the watermelon directly over the bowl to catch all the precious juice.
Adding chopped mint to the watermelon.
Slicing the onion into thin half-rings.
Cut the watermelon flesh from the rind, removing the seeds. Chop the watermelon directly over a bowl so the precious juice doesn’t run all over the cutting board. If you cut the watermelon over the bowl, the juice will collect right in it and later mix with the dressing.
A small bunch of peppermint, finely chopped. Add the chopped mint to the watermelon. Be sure to strip the leaves from the stems, as the stems can be tough!
Slice the onion into thin half-rings. Add it to the watermelon. You can substitute the regular onion with a red, sweet, or salad onion for a better taste. If the onion is too sharp, pour boiling water over the sliced onion, let it sit for a couple of minutes, drain in a sieve, cool, and then use in the salad.
Adding the sliced pepper to the other ingredients.
Cut the red bell peppers in half, and remove the seeds and stem. Rinse the pepper under cold water – you don’t want seeds in your salad! Slice the flesh into narrow strips. Add the sliced pepper to the other ingredients.
Slicing the basil roll crosswise and adding it to the salad.
Pouring in white wine or rice vinegar.
Gently mixing the salad with the seasonings.
Pluck the green basil leaves from the stems. Stack the leaves, roll them into a tight tube. Slice the basil tube crosswise and add it to the salad. Slicing basil this way (chiffonade) looks impressive.
Season the salad with coarse sea salt. Pour in white wine or rice vinegar. Add a pinch of hot red pepper; trust me, it won’t be out of place!
Drizzle with EXTRA VIRGIN olive oil. Don’t skimp on the oil in this recipe; you need a high-quality, flavorful one. Gently mix the salad with the seasonings.
Cutting the brynza into small cubes or crumbling it by hand.
Cut the brynza (a brined cheese popular in Eastern Europe, similar to feta) into small cubes or crumble it with your hands. Arrange the watermelon salad on a plate, and top with the brynza pieces, about 50 g of cheese per serving is sufficient.
Seasoning the salad with ground black pepper and serving immediately.
Season the salad with ground black pepper and serve immediately. This makes an excellent cold appetizer before a main meal, and on a hot summer day, this watermelon salad can be a perfect light dinner.
We hope you enjoy this incredibly refreshing Watermelon and Brynza Salad as much as we do! It's a testament to how simple, fresh ingredients can create something truly spectacular. Serve it chilled as a light lunch, a vibrant side dish at your next barbecue, or a sophisticated appetizer. Don't be afraid to experiment – a handful of toasted pine nuts or a drizzle of balsamic glaze can add another layer of complexity. Enjoy the taste of summer in every bite!
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