WATERMELON SALAD

YOU WILL NEED: • medium mixing bowl • chopping board • knife • large serving bowl

200 grams fresh strawberries
2 teaspoons balsamic vinegar
1/2 small watermelon, rind removed
bunch of red table grapes
10 mint leaves, finely shredded

Directions

Remove green leaf parts (hulls) from strawberries and cut each strawberry into 2 lengthways. Put strawberry halves into the mixing bowl and add balsamic vinegar. Toss strawberries to coat with vinegar. Set bowl aside.
Cut watermelon flesh into bite sized pieces and remove seeds. (If you grew the watermelon in your garden, you can put the seeds into a strainer, then rinse and dry them and save them to grow watermelons next year.)
Put watermelon pieces into the large serving bowl. Wash grapes and remove them from the bunch. Add grapes and strawberries to the watermelon. Sprinkle shredded mint leaves over the mixture and toss to mix well before serving.

TOMATO SALAD

YOU WILL NEED: • a large dinner plate • knife • fine grater • serving bowl

2 or 3 sun-ripened tomatoes, cut into 1 cm slices
Australian olive oil
Zest of 1 lemon
Sea salt
6 basil leaves, finely shredded
Lettuce leaves
1/2 Lebanese cucumber, finely sliced

Directions
 
Cut tomato slices in half and arrange in one layer on the dinner plate. Drizzle tomato with a little olive oil. Sprinkle lemon zest over tomato slices. Cover with cling wrap and refrigerate for 2 hours. Then uncover the tomatoes and sprinkle a pinch of sea salt over the top of them. Then sprinkle tomatoes with shredded basil leaves.

Wash lettuce leaves and tear into pieces. Arrange lettuce in a serving bowl, and add cucumber slices. Carefully add the tomato pieces to the lettuce and cucumber, and serve.