Rainbow After the Rain: Summer Salad

9 months ago

summer salad

Don’t let its name fool you. Even when we have already entered the rainy season, the summer salad can stand with pride on any occasion. Bring color to any gloomy weather with a bowl of this fresh and juicy salad.


Summer Salad

Makes 5-6 servings


2 cups Watermelon, peeled, deseeded, and cut into large dice

2 cups Honeydew or melon, peeled and cut into large dice

2 cups Cucumber, deseeded, cut into large dice

  • Mint leaves (leaves only from 2-3 stalks)



3 Tbsps Balsamic vinegar

4 Tbsps Olive oil

2 Tbsps Honey

½ tsp Sea salt

½ tsp Minced garlic

  • Mint leaves (leaves only from 2-3 stalks)


  1. Mix together all ingredients of balsamic dressing first and set aside so the garlic can steep for about 30 minutes in the dressing.
  2. Mix watermelon, honeydew, and cucumber pieces in a bowl. Toss lightly so as not to bruise the fruits. Cool in chiller until it is time to serve.
  3. Just before serving, pour in the balsamic dressing and mint leaves then toss briefly. Serve immediately.


Recipe by Chef Giney Villar

Photographed by Miguel Abesamis of Studio 100


Who says you can’t enjoy these summer treats during this season?

Refreshing Summer Red

Summer Crostata

Peach Gelatin

Melon Buko in Sweetened Coconut Sauce

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