Minty Watermelon-Cucumber Salad Recipe
- 8 cups cubed seedless watermelon
- 2 medium English cucumbers, halved lengthwise and sliced
- 6 green onions, chopped
- 1/4 cup minced fresh mint
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- In a large bowl, combine watermelon, cucumbers, green onions and mint. In a small bowl, whisk remaining ingredients. Pour over salad and toss to coat. Serve immediately or refrigerate, covered, up to 2 hours before serving. Yield: 16 servings (3/4 cup each).
Reviews for Minty Watermelon-Cucumber Salad
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"This salad is definitely a keeper. Did not change one thing, and everyone at the family party loved it. A very subtle blending of flavors. As a volunteer Field Editor, I rate this one five starts,"
"Different but it was good."
"I loved the simplicity and taste of this salad. My husband was not a fan of the balsamic vinegar taste with the watermelon. I guess will make this just fit myself when using up leftover watermelon or cucumbers."
"Interesting way to use summer fruits and vegetables. Didnt use the mint and did cut the recipe in half as there are only two of us."
"I used balsamic vinaigrette instead of the vinegar/oil/salt/pepper. Delicious! Will definitely make again! Coworker made it this way also, and her family loved it too!!"