Cucumber Watermelon Salad
This salad makes the perfect summer side dish for grilled meats or as a light lunch. It’s best eaten fresh, so you’ll want to prepare it close to when you’re ready to eat it.
Makes
Serving size
Ingredients
4 cups watermelon, diced
2 cups cucumber, diced
2 ounces feta cheese, crumbled
½ small red onion, thinly sliced
2 tablespoons olive oil
1 tablespoon balsamic vinegar
½ teaspoon black pepper
Instructions
- Mix together all ingredients in a large bowl. Serve.
Cooking Tip
Persian cucumbers are great in this recipe because they have thin skins, a crisp texture, and are nearly seedless.
Recipe contributed by Aaron Hutcherson
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