When the mercury rises, and the humidity starts to build, it’s nice to have a few refreshing “go to” recipes in your back pocket. Cool green cucumbers and juicy red watermelon provide a colorful, thirst-quenching option. I like to dress this salad with a tangy vinaigrette. The watermelon absorbs some of the dressing as it chills, and each bite bursts with a sweet-tart zing. Served in elegant martini glasses, or shared casually at a family picnic, this versatile dish really hits the spot on one of those hot summer days.
¼ seedless watermelon
1 tablespoon fresh dill, minced
¼ cup champagne vinegar
2 tablespoons oil
1 teaspoon sugar
¼ teaspoon salt
Remove rind from watermelon, cut into ½-inch cubes (about 2 cups), and place in large bowl. Pare cucumber, cut into ½-inch cubes (about 2 cups) and add to watermelon. Add fresh dill, and stir in gently.
In separate small bowl, whisk together vinegar, oil, sugar and salt to make vinaigrette. Pour over watermelon and cucumber mixture and gently stir. Chill in refrigerator for at least one hour. To serve, spoon salad into dishes with slotted spoon, and pour a small amount of vinaigrette over salad. Garnish with fresh dill if you like.
Makes approximately 4 ½-cup servings.
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Reblogged this on hugmamma's MIND, BODY and SOUL and commented:
…may not work in autumn…but summer follows spring 2014…never too early to plan ahead…
I know what you mean. I’m mostly thinking about pumpkins and squash about this time of year. But I guess it depends on which hemisphere you’re in, too. 😉