Marinated watermelon and cucumber salad

Date

08.23.18

CategoryFood

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

Ingredients

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

Directions

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.

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