This sweet and savory salad is fantastic along side grilled meats or even part of a brunch spread. Salting the cucumbers draws the moisture out before adding to the salad mixture. In this recipe to keep the balance of salty and sweet, sugar is used instead of salt to macerate the watermelon cubes. A Greek flair can be given to the dish by adding in olives and feta crumbles. I was inspired by a picture in a magazine and thought this recipe made good use of the produce from my garden." - Sue
- 5-6 cups cubed watermelon
- 1-1/2 tsp. sugar
- 1/2 cup diced red onion, red onion ring slices or 1 shallot, sliced into rings
- 3 TB. white wine vinegar
- 1/4 tsp. pepper flakes
- 1/2 cup grape tomatoes, halved
- 1 English cucumber, peeled and diced
- 3 TB. extra virgin olive oil or Tuscan infused olive oil
- 2 TB. fresh basil, diced
- 4-5 radishes, sliced
- 1 tsp. parsley flakes
- salt and pepper to taste
- optional: 1/3 cup each feta cheese crumbles and olives
- Toss watermelon cubes with 1 tsp. sugar, place in colander and drain in sink for 30 minutes.
- Wipe out bowl.
- In a jar with screw top lid add vinegar, oil, basil, parsley flakes, pepper flakes and 1/2 tsp. sugar. Shake well.
- Pat cucumbers dry on a paper towel and salt lightly. Pat tomatoes dry on a paper towel.
- In bowl add sliced radishes, cucumbers, tomatoes, onions and drained watermelon.
- Pour dressing over and toss to combine.
- Refrigerate at least 30 minutes or up to 3 hours.
- Drain mixture in colander and watermelon salad place in a serving bowl. Sprinkle with feta crumbles, add in olives.