Recipe by RHOV
"This cool, refreshing summer salad is oh so delicious! Sweet and tangy at the same time."
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cubed seeded watermelon
cubed English cucumber
This is a tasty salad (especially on a hot summer's day) as it stands, but adding some crumbled feta really livens up the taste. This is not a salad to be overlooked and also easy on your diet!!!
I really wanted to like this more than I did. I think the balsamic overwhelmed the taste of everything else and also spoiled the beautiful fresh colours. Sorry!
I love this recipe. I've made it twice. The first time exactly as the recipe stated. I did peel and seed my cucumbers. The second time I added crushed pineapple, fresh chopped cilantro and freshly grated ginger. Both versions were absolutely delicious! A keeper!
This was a fun little addition to our dinner recently & it turned out wonderful. My husband who is always the skeptic in our house was a little "wierded" out by a watermelon salad and when he tasted it he automatically was impressed. It is a cool and crisp summer salad, the one thing I did differently is I used white balsamic vinegar and it was great.
I love the sophisticated flavor/color combo that this salad has, which belies how easy it is to put together. I used raspberry white balsamic vinegar, which worked well.
This was great! Used Kosher salt, included the sugar, and used superb quality vinegar. Also added an avocado. Very nice brunch salad! The only thing I might change next time would be to use a white balsamic, as the brown masks the vibrancy of the melon and cuke colors together...
This was decent and I enjoyed trying a new kind of salad. It was too salty for me and I found the vinegar overpowering, but I enjoyed the crunchy cucumbers with the watermelon. Not one I'll make again, but it's always fun to try new things!
This is a wonderful recipe. I let it sit for a few hours in the fridge and the flavors blended to perfection. A bit salty and a bit sweet. I let the cukes sit in the balsamic vinegar before adding to the watermelon.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 2
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