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.

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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

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9 Responses to “Rhubarb Raspberry Jam”

  1. #
    1
    Erin — August 10, 2009 at 12:29 pm

    Yum! I think that sounds like a great combo.

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    2
    nutmegnanny — August 10, 2009 at 3:18 pm

    Yum! I love rhubarb but not sure I have had it in jam form. I bet this is beyond delicious! Although to be honest my favorite way to enjoy rhubarb is raw with just a little bit of a salt…yum!

  3. #
    3
    biz319 — August 10, 2009 at 4:34 pm

    Have you ever tried making sugar free jelly or jam before?

  4. #
    4
    Jen — August 10, 2009 at 5:28 pm

    I have not made sugar free jam. This is only the second jam I’ve ever made!

  5. #
    5
    stephchows — August 10, 2009 at 6:02 pm

    Beautiful!!! I love that you sent two kinds 🙂 For me it was a total excuse to make all different kinds! I’m sure they will love it!

  6. #
    6
    Katie — August 10, 2009 at 11:53 pm

    Now THAT is an awesome looking jam!!

  7. #
    7
    Sara @ Our Best Bites — August 13, 2009 at 3:29 pm

    I love that gorgeous color! I bet it tastes amazing too. Beautiful!

  8. #
    8
    Margaret Hammond — September 1, 2014 at 11:26 pm

    I make raspberry-rhubarb jam every year, it is my absolute favorite jam!! Looking over your recipe I do not find any pectin in it. Just wondered if this was error, I am always looking for new recipes to try. the cardamon is something I have never used in my jams so I thought I would give it a try. Thanks

    • beantownbaker — September 2nd, 2014 @ 7:33 pm

      Nope, no pectin in this recipe. The raspberries have enough naturally.

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