Cucumber watermelon salad with salt, sugar and vinegar
This cucumber watermelon salad combines the sweetness of ripe watermelon with the crispness of cucumber, enhanced by a salty, sugary, and tangy dressing. It's a refreshing choice for hot summer days, perfect as a side dish or light snack.
Cook time 15 min
Prep time 15 min
Ingredients:
6 cups watermelon4 cups cucumber
1 tsp salt
1 tbsp sugar
2 tbsp vinegar
Cucumber watermelon salad is a refreshing and hydrating dish perfect for hot summer days. Combining the sweetness of watermelon with the crispness of cucumber, this salad is elevated with a touch of salt, sugar, and vinegar to balance the flavors and add a delightful tang.
Instructions:
- Begin by washing the cucumber thoroughly under cold running water.
- Peel the cucumber if desired, and dice it into bite-sized pieces. Aim for a size that's easy to fork and eat.
- Cut the watermelon into cubes that are approximately the same size as the cucumber pieces. This ensures a balanced bite.
- In a large mixing bowl, combine the cucumber and watermelon pieces. Gently toss them together to evenly distribute both ingredients.
- Sprinkle the salt over the cucumber and watermelon. Toss gently to ensure it's evenly distributed.
- Add the sugar to the bowl. Again, toss gently to ensure all pieces are evenly coated.
- Drizzle the vinegar over the mixture. You can use a gentle tossing motion with a wooden spoon or spatula to mix everything without crushing the fruit.
- Cover the bowl with plastic wrap or transfer the salad to an airtight container.
- Place the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together. This step is crucial as it enhances the taste by allowing the sweet, tangy, and salty flavors to infuse the watermelon and cucumber.
- Once chilled, give the salad a final toss before serving.
- Transfer to a serving dish and enjoy it as a refreshing side dish or a light snack.
This cucumber watermelon salad is simple to make yet incredibly satisfying. It’s a perfect side dish for barbecues, picnics, or a light meal on its own. With its harmonious blend of sweet, salty, and tangy flavors, this salad is sure to become a summer favorite. Enjoy!
Cucumber watermelon salad with salt, sugar and vinegar FAQ:
Chill the salad for at least 30 minutes in the refrigerator. This allows the flavors to meld together and enhances the overall taste.
You can substitute vinegar with lemon juice or lime juice for a similar tangy flavor. However, the overall taste will vary slightly.
A mild vinegar like white wine vinegar or apple cider vinegar works best. Avoid strong flavors like balsamic, which might overpower the salad.
Store leftovers in an airtight container in the refrigerator. It's best consumed within 1-2 days for optimal freshness.
Use a large mixing bowl to combine all ingredients easily without overcrowding. It should be big enough to allow gentle tossing without crushing the fruit.
Cooking Tips:
- Choose a seedless watermelon for ease of preparation.
- For best results, chill the watermelon and cucumber before combining them to keep the salad nice and cold.
- Add a touch of lemon or lime zest for an extra burst of citrus flavor.
- You can also incorporate fresh herbs like mint or basil to enhance the salad's freshness.
- Balance the flavor by adjusting sugar, salt, and vinegar based on the sweetness of the watermelon.
Nutrition Facts
10 ServingsCalories 36kcal
Protein 0.83g
Carbohydrates 9g
Fiber 0.57g
Sugar 7g
Fat 0.18g
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