Marinated watermelon and cucumber salad

This hydrating dish is dressed with a shallot vinaigrette.

Marinating the watermelon in a shallot vinaigrette intensifies its flavor, says Denver-based recipe developer Julia Heffelfinger. “This salad is so refreshing to eat on the beach or in the hot sun, since the watermelon is very cooling,” says Heffelfinger.

Serves 6

Prep time: 10 minutes
Marinade time: 30 minutes

Photography and styling by Jenny Huang


¼ cup white wine vinegar
¼ cup extra-virgin olive oil
1 small shallot, thinly sliced
½ teaspoon coriander seeds, crushed
½ teaspoon crushed red pepper flakes
Kosher salt
Black pepper
1 5-pound seedless baby watermelon, peeled and cut into bite-size cubes
1 pound Persian cucumbers, chopped
½ cup loosely packed small dill sprigs


In a large bowl, whisk the vinegar, olive oil, shallot, coriander, and red pepper together. Season with salt and pepper.
Add the watermelon and cucumber; toss gently. Let sit for 30 minutes, tossing occasionally.
Drain the marinade from the bowl. Serve or store in an airtight container the refrigerator, for up to 5 hours. Right before serving, fold in the dill and season with salt and pepper.