Tipsy Watermelon Salad and Summer Cooking

Recipe by
Plant-Based Recipe Developers

Masha and Anya are the plant-based cooking duo behind Golubka Kitchen. They believe that the most nourishing meals come from fresh, whole ingredients prepared with love and intention.

Tipsy Watermelon Salad and Summer Cooking

I’ve been cooking a whole lot lately, which tends to happen to me every summer. I don’t know if it’s the energy from the sun or all the inspiring warm weather produce, but the kitchen is my playground at the moment.

Paloma devouring a popsicle/ Shelled favas


Paloma turns four next weekend, and if you ask us parents how and when that happened, we’ll shrug our shoulders. She was just learning to walk, as far as we remember.
There will be a splash party for which Paloma has already made an excessive amount of imaginary cupcakes. The only request for the cake has been to make sure that it’s pink. And pink it will be.

Today I want to share a recipe for a salad that is as delicious as it is simple. My friend Ira recently served it at dinner and we were amazed by its vibrant flavours.
Slices of a juicy summer watermelon get soaked in sangria, topped with shaved fennel and baby arugula, and then sprinkled with a sweet dressing. Easy and beautiful.

    Our beach at sunset / Black raspberries

You can use store bought sangria, of course, but now is the perfect time for a pitcher of the fruitiest homemade sangria. No pressure.
I like to make it with absurd amounts of fruit and berries of all kinds, lots of citrus slices too. The key is to let it sit overnight so the fruit absorbs the wine and vice versa.


Gazpacho for dinner / Another sunset

Easter egg radishes / Grilled peaches with creme

There have also been endless pots of gazpacho, batches of sorbets and popsicles, and peach grilling at friend Lena’s beautiful jungle-like backyard. Hope your summer is sunny.

Tipsy Watermelon Salad
1 medium watermelon – well chilled, rind removed, and cut into thick, uniform shapes
sangria
1 fennel bulb – shaved
baby arugula leaves

Dressing
1/2 cup olive oil
1 tablespoon honey
1 teaspoon apple cider vinegar

In a dish, generously drizzle watermelon with sangria. Let marinate in the refrigerator for about an hour. To serve, top with shaved fennel and arugula. Mix all the dressing ingredients and drizzle on top of the salad. Finish off with a sprinkle of coarse sea salt.

About Golubka Kitchen

Welcome to Golubka Kitchen, where plant-based cooking meets seasonal inspiration. We're Masha and Anya, and we believe that the most nourishing meals come from fresh, whole ingredients prepared with love and intention.

Our journey began with a shared passion for cooking that celebrates the natural flavors of fruits, vegetables, grains, and legumes. What started as casual conversations about seasonal ingredients has grown into a platform where we share recipes that honor both tradition and innovation in plant-based cuisine.

Learn More About Our Story

Reader Comments (16)

See what other home cooks are saying about this recipe

Q

qiaoke330

My partner and i on a regular basis e mailed this amazing site post site to all or any my associates, given that if prefer to readit tsunade costume following my personal backlinks can way too.

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rs gold

You’ve certainly taken the experience, taste and fun of the season! Amazing looking dishes and seashores, really like the b & W sundown photos. Paloma looks like she will be experiencing her wedding soon, no question mom has something unique arriving her way. Gold For RS Dioblo 3 Gold Kaufen cheap aion kinah

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Anonymous

i just wanted to say that in my family, no one was vegan, but i soon became inspired by your blog, and ive been cooking wonderful vegan dinners for my whole family, and im only fourteen! i loved this dish so much, it just got out of the oven and everyone is eating it! thank you so much! love kathryn

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LeahGauthier

that sangria looks amazing. might you share your recipe for that with us too? thanks so much. your blog is so beautiful.

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glutenfreehappytummy.com

that watermelon is calling my name! it looks so refreshing!! yum!

E

Eddy

Love the watermelon plates and summer time Sangria. Great site…just stumbled upon it, but now i know where to look next time.

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Sous Chef Sean

You’ve certainly captured the feel, flavor and fun of the season! Wonderful looking recipes and beaches, love the b & W sunset shots. Paloma looks like she’ll be enjoying her birthday soon, no doubt mom has something special coming her way.

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Kristina Hasan

Have just come across your blog – what an amazing looking salad! So beautiful. Lovely photos too. Will definitely keep checking in here from now on. Thank you and best wishes from London!

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Marina@Picnic at Marina

Salad is beautiful and delicious! Thanks for inspiring me to make my own sangria! :) Happy birthday to Paloma!

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Carolin

looks really yummy. :) i did a different watermelon salad some days ago. if you like to know, here’s my recipe http://adayofsunrise.blogspot.de/2012/07/wassermelonensalat.html

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Zita

I’ve never thought of making a watermelon salad with sangria. It’s a great recipe and your photos are wonderful as always!

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lisa K.

That salad looked so luscious and the idea of putting watermelon into squares is unique. What kind of popsicle is Paloma eating?

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Kirstens Kitchen

Your photos are always so lovely.

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Jenné @ Sweet Potato Soul

Wow! All of your photos are breathtaking (as usual!) You have me craving sangria now :)

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Maria

Beautiful! We are getting ready for spring here in Australia and I can’t wait for the new produce hitting the markets!

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Amy

Love this salad! I just made sangria this weekend as well, what a great use for it here! This sounds so refreshing!

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