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Watermelon Cucumber Salad

Try adding a few small slivers of black olive or some thinly sliced chili peppers for heat.

  • Author: Mary Leir
  • Prep Time: 30
  • Total Time: 30 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 (5-pound) watermelon
  • 1 large cucumbers
  • 1 shallot, minced
  • 1 clove garlic, finely minced
  • 1/4 cup champagne vinegar, white wine vinegar, or white balsamic vinegar
  • Kosher salt and fresh-ground black pepper
  • Extra-virgin olive oil
  • 2 tablespoons fresh mint, chopped
  • 2 tablespoons fresh basil, chopped
  • 4 ounces almond milk ricotta, crumbled
  • 6 whole mint sprigs

Instructions

  1. Trim the ends of the cucumber, cut in half and scrape seeds out with a spoon. Cut each half again in half (the cucumber is now quartered) and chop into 1/4 in pieces. Toss with salt and place in a colander to drain – about 30 minutes. Blot off extra moisture and salt.
  2. Halve the watermelon, then quarter. Cut into slices and trim the flesh from the rind. Cut into bite size pieces. As you work, remove and discard the seeds.
  3. In a medium bowl, gently toss the watermelon and cucumber with the shallots, garlic and vinegar. Generously season with salt and 10 or so grinds of pepper. Toss again.
  4. Add in the chopped mint, taste, and adjust seasonings. Add the olive oil and toss again.
  5. To serve, divide salad among individual plates, top with ricotta and garnish with mint leaves.