……………………………………………………. Baking our mark

Watermelon Cucumber Salad June 2, 2011

This recipe is quite similar to the recent post on a cold strawberry-quinoa salad, but I’m omitting the grains here and switching up the fruit. An easy (and really pretty) dish that can add some cool tanginess to a hot day.

For the salad:

1/2 sugar baby watermelon, diced into 1- or 2-inch chunks

1-2 seedless cucumbers, w/ seeds scraped out and thinly diced

1 bunch scallions, diced

4 tablespoons balsamic vinegar

4 tablespoons lemon juice (or lime juice)

1-2 teaspoons black pepper

Prep the watermelon and cucumbers and place in a bowl or tupperware. Add the diced scallions. Pour the vinegar and lemon juice over the mixture until everything is evenly coated, but not saturated. Spice with black pepper to taste. (I just added a pinch or so.) I wanted to add fresh mint to this, but didn’t have any on hand… other cool accents could be fresh dill or rosemary, or some kind of infused balsamic vinegar instead of the regular (such as pear-infused white balsamic or raspberry-infused red). Also, according to K (and the larger foodie community), feta cheese is apparently the thing to pair with watermelon. So if you’re inclined, please crumble some on top!  The salad should keep for 2-3 days.


2 Responses to “Watermelon Cucumber Salad”

  1. The picture drew me in because it looks a lot like a tomato cucumber salad I make- but instead of the red being the tomato, it’s watermelon! What an interesting combo, I look forward to trying it!

    • Michelle Jackson Says:

      Thanks! It was a rare occasion of natural light flooding my kitchen to get that photo. 🙂

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