Watermelon Cucumber Salad
Hubby and I love throwing together simple salads in the summertime. When I saw this watermelon cucumber salad in my Food Network magazine, I knew this would make a perfect side dish. It’s so easy to throw together and has such a refreshing taste.
The goat cheese provides a nice saltiness that compliments the sweetness from the fresh watermelon. And I love the hint of mint in the salad!
If you are going to make this (and I definitely recommend that you do!), you should serve it the day you make it. The watermelon and cucumbers give off a lot of water and make it really runny the next day. It still tastes delicious, it’s just a bit watery. Be sure to pat the the watermelon and cucumbers as dry as you can prior to mixing into the salad.
Two Years Ago: Bacon Wrapped, Goat Cheese and Almond Stuffed Dates
Watermelon Cucumber Salad
Yield: 4-6
Ingredients:
1/2 red onion, sliced thinly
4 cups watermelon, diced
1 cucumber, seeded and sliced
2 Tbsp mint, thinly sliced
1/4 cup chopped almonds
1/4 cup olive oil
juice of 1/2 lemon
salt to taste
crumbled goat cheese
Directions:
Place chopped watermelon and cucumber on a clean dry towel. If you don't want to get a towel all messy, use a very thick layer of paper towels. Pat them dry. Set aside.
Soak sliced red onion in cold water.
Toss watermelon and cucumber with mint.
Drain the onion, squeeze dry and add to the salad along with some chopped almonds. Add olive oil and lemon juice; season with salt and toss. Top with crumbled goat cheese.
Recipe adapted from Food Network Magazine
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Good luck with the storm. Be safe, glad to read you turned around and went home thinking about the end of the day!
I think if I was still in New York state I’d be baking up a storm to prepare for the Sandy Blizzard myself. Here in Alabama we can only hope for the best for you all on the shorelines up there!
Thanks. So far so good where I live. We haven’t list power yet, so that’s good!
I’m the same way with snacks at home! Once I get some in my hand, it’s over! These would definitely disappear rather quickly in our house, too =)
beantownbaker — March 6th, 2013 @ 8:38 pm
Glad to hear I’m not the only one like that!
I have tried a couple different recipes for the beloved hone mustard pretzels but to no avail…they always remain kind of “sticky”, so I am eager to try yours but I think they too will be sticky….are they?Why can’t you find the honey mustard pretzels anymore except in small bags????
beantownbaker — March 8th, 2014 @ 1:14 pm
I agree. They were a bit sticky the next day. But the first day, they weren’t. If they are when you take them out, just toss them and bake a little while longer.
The pretzels were very soft and nasty. I was hoping they were going to be like the Hanover Honey Mustard pretzels but are not at all. They don’t have a lot of flavor and the kids didn’t like that they were soft. I would not make them again.