Healthy summer salad

Chef Margarita Marty, the Culinary Arts Program chairperson of Benilde’s School of Hotel, Restaurant, and Institution Management, shares a low-calorie treat filled with nutrients such as vitamins C, A, B1, B5, and B6 as well as potassium and magnesium.

Grilled Watermelon Salad 


For the salad 

750g watermelon

250g whole cucumber

100g fresh cherry tomatoes 

25g red onions (about ¼ of a medium onion)

50g kesong puti in olive oil

10 pcs. mint leaves

 ¼ tsp. McCormick Greek seasoning

For the dressing

2 tbsp. olive oil 

1 tbsp. red wine vinegar

¼ tsp. McCormick Greek seasoning 

¼ tsp. sugar (optional) 


1. Cut watermelon into half-inch slices with the rind. Season with salt, pepper, and Greek seasoning. 

2. Heat grill on high heat. Grill watermelon for one to two minutes per side. Create grill marks. 

3. After grilling, cut the watermelon into cubes. 

4. Peel and remove cucumber seeds and cut into cubes. Cut cherry tomatoes into halves. Peel and dice red onion. Chiffonade mint leaves. 

5. For the dressing, combine all the ingredients in a small bottle and shake until ingredients are combined. 

6. Place the watermelon, cucumber, tomatoes, onions, kesong puti, mint leaves, and dressing in a large bowl. Toss lightly. 

7. Serve in a salad bowl or on a bed of lettuce. And garnish with mint leaves. Serve. 

Topics: McCormick Greek seasoning , Margarita Marty , Culinary Arts Program , Grilled Watermelon Salad 
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