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Sweet and Sour Watermelon and Cucumber Salad

Believe it or not, the sweet and sour flavor of watermelon and cucumber makes a fantastic and refreshing summer salad. This recipe comes from the National Watermelon Promotion Board. Serve it chilled to preserve the crunchiness of the cucumbers and watermelon.

Sweet and Sour Watermelon and Cucumber Salad

Sweet and Sour Watermelon and Cucumber Salad

  • Ingredients:
  • 1/2 cup cider vinegar
  • 1 cup water
  • 1/2 cup sugar or to taste
  • 1 tablespoon poppy seed
  • Salt and pepper to taste
  • 1 bunch scallions, trimmed and chopped
  • 3 cups seedless watermelon balls or small chunks
  • 2 English cucumbers, peeled, seeded and sliced

Preparation:
Mix together the vinegar, water, sugar (adjusting as desired) and poppy seeds in a bowl and season with salt and pepper to taste.

Stir in the chopped scallions. Place the watermelon and cucumber in a serving bowl and pour the marinade over the top.

Serve immediately or cover and refrigerate for several hours before serving. Toss gently. Serves 8 to 10.

comments & replies

Well, I am going to try to be "polite" as you suggested.

But, as a PROFESSIONAL CHEF, who graduated from Peter Kump's Culinary School in Brooklyn, NY, I would have to question your combination of watermelon and cucumber with cider vinegar.

I mean, I tried that combo here in my kitchen in Clearwater, Florida, and my BF "Big Bear" was NOT impressed.

Big Bear almost threw up. And I am in BIG trouble for a day or two.

Maybe you should try combining your delicious watermelon with something else.

I mean, I'm just sayin'.

Louise (chiff0nade),
The Cassandra Crossing

Louise,

I'm sorry you didn't enjoy the flavor combination. I served this salad to a party of four and everyone enjoyed it. I happen to think the cider adds a refreshing acidity. However, it's obvious that everyone's taste is different. With regards to whether or not your comment is polite, I think most food bloggers would agree that references to vomiting don't serve as constructive criticism.

I ran across this recipe and made it last night with some grilled chicken - it was fresh and light and my friend and I both enjoyed the sweet-sour combination - but then again, neither one of us is a "PROFESSIONAL CHEF". Perhaps the "PROFESSIONAL CHEF" could have made a helpful suggestion to make it more palatable for "BIG BEAR" instead of just being critical.

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