It's great to be eating things that do not require cooking, thus requiring minimal preparation and no swelteringly hot stints in front of the stove. We're not even in the peak of summer yet, and already it has the makings of being the hottest one in years. The brief showers last week provided some respite, but the heat is going full-blast once again.
In this fresh summer salad I combined slices of two kinds of succulent summer harvest - watermelon and jicama - atop a bed of greens "freshened" up by chopped leaves of fresh mint. Splashed with balsamic vinegar or any local fruit vinegar (cherry, papaya, duhat) for a tangy note, or a combination of patis (fish sauce) and honey for a different shade of sweetness with salty tones, it's so refreshing as well as very filling that I could just eat it the whole day and let summer go by without any misgivings about the heat.