Description
A light and refreshing summer salad combining juicy watermelon, crisp cucumbers, tangy vinegar dressing, and fresh dill. Perfect for picnics, barbecues, or a cooling side dish on warm days.
Ingredients
Seedless watermelon – 6 cups, cubed (about 1/2 medium watermelon)
Cucumber – 2 cups, peeled, seeded, and cubed (about 2 medium cucumbers)
Red onion – 1/2 cup, thinly sliced
Fresh dill – 1/4 cup, chopped
White vinegar – 3 tablespoons
Honey – 2 tablespoons
Salt – 1 teaspoon, or to taste
Black pepper – 1/4 teaspoon, or to taste
Instructions
Cube the watermelon and cucumber. Thinly slice the red onion.
Soak the onion in cold water for 10 minutes to reduce sharpness (optional), then drain.
In a small bowl, whisk together vinegar, honey, salt, and pepper to create the dressing.
In a large bowl, combine watermelon, cucumber, and onion. Add chopped dill and pour the dressing over the salad.
Toss gently to combine. Chill for 15-30 minutes before serving.
Notes
Soaking the red onion helps mellow its sharp flavor.
English or Persian cucumbers are ideal due to their lower seed content.
Add extra dill for a stronger herbal flavor.
Serve chilled for maximum refreshment.
Store leftovers in an airtight container in the fridge for up to 24 hours.
- Prep Time: 15
- Category: Salads
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 14g
- Sodium: 300mg
- Fat: 0.5g
- Saturated Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg