- 8 cups cubed seedless watermelon
- 2 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 forMinty Watermelon-Cucumber Salad
"Excellent!! I used vanilla balsamic vinegar and blood orange olive oil! Added dressing right before serving. Also, didn't have mint so used fresh basil. Family loved!!"
"I made this last summer for a cookout and everyone loved it! Chilled it for a couple of hours first and it was very cool and refreshing. I have made it several more times since then for home and pot luck dinners and am always asked for the recipe. I make it like it is written except for using cucumbers from my garden when I can instead of English cucumbers and I do peel them first. It's easy to cut in half for just my family. Thank you, Roblynn!"
"Great summer salad and so refreshing. Next time I will peel off the cucumber skins as they seemed tough."
"Yummy salad. Made as stated. Added dressing 2 hrs before serving as suggested and tasted great."
"We thought this salad was very refreshing and a nice change of pace from your "typical" sweet melon salads."
"Made this for a pot luck supper at church. Everyone loved it. All said they had never thought of combining cucumber and watermelon but it worked."
"I thought this was okay. It is certainly different. Got mixed response from the guests at the party too. Likely won't make it again."
"This is absolutely delicious!! I will be making this again and again. I did not have fresh mint so I substituted with fresh basil out of my garden. YUMMMM! Thank you!"
"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."