"Summer Salad in a Jar" was a team project I've recently done with Marika Elefante and Giulia Revolo. This cookout salad will be my best buddy this summer. It's so easy to make, so delicious to taste, and most of all, so healthy for us.
Recipe by health food chef- Marika Elefante
Photo Styling by Giulia Revolo
Linens provided by Society Limonta
Photos by me
Serves: 2 persons
Prep time: 10-15 mins
Cooking time: 10 mins
For the salad:
200g watermelon, deseeded and cut into small cubes
100g feta, cut into small cube
200g cooked quinoa, well drained
1 tsp lemon juice
1 tsp chopped spring onion
1/2 -1 tsp dried oregano
1 handful arugula
extra-virgin olive oil
For the pesto:
2g spring onion
25g extra-virgin olive oil
1 pinch of black pepper
To make the pesto: Put everything in a blender and blend until smooth.
Instructions for the salad jar:
- Season the watermelon cubes that are placed in a kitchen strainer with 1tsp extra-virgin olive oil, 1tsp chopped spring onion and a pinch of salt. Allow the excess watermelon juice drain out of the watermelon cubes. (tips: this avoids the salad to become too watery)
- Season the feta with 1tsp lemon juice, dried oregano, and a drizzle of extra-virgin olive oil.
- Mix the well drained and cooked quinoa with the arugula pesto.
- Get two 500ml glass jar and start assembling from the bottom in such order: watermelon cubes, feta, quinoa, and arugula. This salad is ready to go and best to be eaten within the same day. Enjoy!