CUCUMBER, MELON AND WATERMELON SALAD
Watermelon and feta has been in vogue for some time (and forever in Greece). I decided to throw in some of my endless supply of cucumbers and mix it up with the melons. I cut the melon and cucumber into medium-size dice (1/2 to 3/4 inch), but you can also make this more like a salsa and cut the produce into fine dice.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings
Time 2m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine all of the ingredients in a large bowl. Toss together just before serving.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 9 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 1359 milligrams, Sugar 39 grams
WATERMELON, CUCUMBER AND TOMATO SALAD
Make and share this Watermelon, Cucumber and Tomato Salad recipe from Food.com.
Provided by Cathleen Colbert
Categories Melons
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Prepare all ingredients ahead of time and store separately.
- Just before serving, drain the water from the watermelon, tomato and cucumber in a colander and place them in a serving bowl.
- Toss with olive oil, basil and pepper.
- Serve immediately.
Nutrition Facts : Calories 70.4, Fat 4.7, SaturatedFat 0.7, Sodium 3.7, Carbohydrate 7.3, Fiber 1, Sugar 5.1, Protein 1
WATERMELON AND CUCUMBER SALAD RECIPE BY TASTY
Here's what you need: large watermelon, cucumber, red onion, salt, feta cheese, balsamic vinegar
Provided by Tara Botwinick
Categories Appetizers
Time 30m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Cut a large watermelon in half lengthwise.
- Dice half of the watermelon and save the rind for later.
- Place watermelon, cucumber, red onion, salt, and balsamic vinegar into large bowl and mix together.
- Pour salad into hollowed out watermelon rind (optional).
- Enjoy!
Nutrition Facts : Calories 46 calories, Carbohydrate 11 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, Sugar 8 grams
CUBED WATERMELON, CUCUMBER AND FETA SALAD
This impressive checkerboard salad doesn't require any special ingredients-- just a little extra time cutting refreshing watermelon and cucumber into cubes. Feta adds a nice pop of saltiness while black pepper lends a little heat.
Provided by Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 7
Steps:
- To cube the cucumber: Cut the ends off the cucumber. Then thinly slice off all four long sides of the cucumber so that it resembles a long rectangle. Cut into thirteen 1-inch cubes. (Reserve the remaining cucumber for another use.)
- To cube the watermelon: Cut off the ends. Cut the watermelon into 1-inch round slices. Use a cucumber cube as a guide to cut the watermelon into thirteen 1-inch cubes. (Discard the rind and reserve the remaining watermelon for another use.)
- To cube the feta: Cut into four 1-inch cubes using a cucumber cube as a guide.
- To build the salad, make the bottom layer: Arrange 3 cubes across the top of a serving platter and then 5 cubes down, alternating cucumber and watermelon cubes (you should have something that resembles the number "7"). Fill in the "7" to make a 3-by-5-inch rectangle by alternating cucumber and watermelon cubes to create a checkerboard pattern. Occasionally swap out a cube of cucumber or watermelon with a cube of feta to integrate the 4 cubes into the pattern. There should be 15 cubes. To build the top layer, repeat the checkerboard pattern with the remaining 15 cucumber and watermelon cubes making sure that all the feta cubes are covered and every bottom cucumber cube is topped with a watermelon cube and vice versa.
- Drizzle the cubed salad with the oil and then sprinkle with the pepper, basil and mint leaves.
SPICY TOMATO, CUCUMBER, AND WATERMELON SALAD RECIPE BY TASTY
Here's what you need: small seedless watermelon, limes, Simple Truth™ Organic Grape Tomatoes, Simple Truth™ Organic Hass Avocados, medium Simple Truth™ Cucumber, Simple Truth™ Rosemary Balsamic Salad Dressing, jalapeño, flaky sea salt, Simple Truth Roasted and Salted No Shell Pistachios, Simple Truth™ Organic Basil leaves, Simple Truth Organic Chives
Provided by Kroger
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut the watermelon in half crosswise, then cut off the rind. Slice the flesh into ½-inch-thick half-moons, then cut the half-moons into 2-inch triangles.
- Transfer the watermelon to a large bowl and toss with the lime juice. Set aside for 5 minutes to soak.
- Remove the watermelon from the bowl with the lime juice and arrange in a single layer on a serving platter. Top with the grape tomatoes, avocados, and cucumber, then drizzle with the Simple Truth™ Rosemary Balsamic Salad Dressing.
- Scatter the jalapeño slices on top of the salad, then sprinkle with the flaky salt, pistachios, basil, and chives.
- Enjoy!
WATERMELON-CUCUMBER SALAD WITH SUSHI VINEGAR AND LIME
This recipe is quick to make, with dazzling colors and a light oil-free dressing. If you use sushi vinegar, you won't need any additional salt or sugar.
Provided by Lisa
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 20m
Yield 10
Number Of Ingredients 8
Steps:
- Peel cucumbers into a striped pattern lengthwise using a vegetable peeler. Slice cucumbers in half lengthwise; cut each half into 1/4-inch slices creating 'half-moon' shapes. Combine cucumbers, watermelon, and red onion in a large bowl.
- Whisk rice vinegar, white wine vinegar, and lime juice together in a bowl; add mint. Muddle the mint by vigorously stirring and pressing the leaves with a spoon until they look bruised but aren't falling apart. Remove and discard mint leaves.
- Drizzle the dressing over salad and gently toss. Sprinkle feta cheese over salad; toss gently.
Nutrition Facts : Calories 64.7 calories, Carbohydrate 8.3 g, Cholesterol 11.2 mg, Fat 2.9 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 1.9 g, Sodium 143.3 mg, Sugar 5.7 g
WATERMELON AND CUCUMBER MINT TSATSIKI SALAD
Provided by Andrea Albin
Categories Salad Appetizer Side Vegetarian Yogurt Lunch Watermelon Mint Cucumber Summer Healthy Vegan Lime Juice Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 (first course or side dish) servings
Number Of Ingredients 7
Steps:
- Mince and mash garlic to a paste with a pinch of salt and transfer to a bowl.
- Peel 1 cucumber, then halve lengthwise and seed. Coarsely grate into bowl with garlic paste. Stir in yogurt, 1/3 cup mint, and 3/4 teaspoon salt to make tsatsiki.
- Peel remaining cucumber and halve lengthwise. Cut crosswise into 1/3-inch-thick slices.
- Toss sliced cucumber with watermelon, remaining 1/3 cup mint, and lime juice in a large bowl.
- Serve fruit with tsatsiki. Sprinkle with sea salt to taste.
WATERMELON, CUCUMBER, AND JíCAMA SALAD
Steps:
- Toss together all ingredients in a serving bowl. Serve immediately.
SHRIMP, CUCUMBER, AND WATERMELON SALAD
A great light shrimp salad for a summer meal
Provided by Wapiti
Categories Shrimp Salad
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk olive oil, mint, honey, lemon zest, and 1 tablespoon lemon juice together in a small bowl. Set dressing aside.
- Lightly dredge shrimp in blackened seasoning.
- Heat olive oil in a large skillet over medium-high heat. Add shrimp in batches and cook until they are bright pink on the outside and the meat is opaque, 1 to 2 minutes on each side.
- Use a spiralizer to create cucumber "noodles." Divide among 4 bowls. Top each with watermelon, avocado, feta cheese, and shrimp. Drizzle with dressing and sprinkle with sesame seeds. Serve immediately.
Nutrition Facts : Calories 509.7 calories, Carbohydrate 18.8 g, Cholesterol 359.7 mg, Fat 30.5 g, Fiber 5.6 g, Protein 42.1 g, SaturatedFat 6.4 g, Sodium 1646.4 mg, Sugar 7.2 g
CUCUMBER AND WATERMELON SALAD
If not serving this Cucumber and Watermelon Salad immediately, leave out the salt. Refrigerate salad, covered, up to four hours; just before serving, toss with salt.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 4
Steps:
- In a large bowl, toss cucumber and watermelon with lime juice, 3/4 teaspoon salt, and 1/8 teaspoon pepper. Serve immediately.
Nutrition Facts : Calories 49 g, Fiber 1 g, Protein 1 g
SHAVED CUCUMBER, FENNEL, AND WATERMELON SALAD
Ricotta salata is a firmer version of fresh ricotta that is perfect for shaving over summer sides like this sweet-and-savory watermelon, fennel, and cucumber salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Using a mandoline, slice cucumbers lengthwise into paper-thin slices; slice fennel bulb crosswise into paper-thin slices. Combine cucumbers and fennel in a large serving bowl. Add watermelon, fennel fronds, lemon juice, and oil. Season with salt and pepper; toss to combine. Using a vegetable peeler, shave ricotta salata over salad, and serve.
WATERMELON, CHERRY TOMATO, RED ONION AND CUCUMBER SALAD
This is a really refreshing summer salad. Add a little feta cheese or goat cheese if you like. From our local paper.
Provided by susie cooks
Categories Melons
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine watermelon, tomatoes, onion, cucumber, lime juice and oil in a large bowl. Season with salt and pepper. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 113.4, Fat 7, SaturatedFat 1, Sodium 4.3, Carbohydrate 13.4, Fiber 1.3, Sugar 9.3, Protein 1.4
CUCUMBER AND WATERMELON SALAD WITH HOISIN-LIME DRESSING
Categories Salad Citrus Fruit Vegetable No-Cook Lime Watermelon Cucumber Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Combine cucumbers and watermelon in medium bowl. Cover with plastic wrap and refrigerate at least 15 minutes and up to 4 hours. Drain; discard liquid.
- Whisk lime juice and hoisin sauce in small bowl to blend. Pour dressing over cucumber-watermelon mixture and toss gently. Season salad to taste with pepper. Sprinkle salad with cilantro, mint, and then peanuts. Serve immediately.
WATERMELON, CUCUMBER AND FETA SALAD
I came acrosss this salad visiting my aunt and fell in love with it. Who ever thought watermelon feta and olives could make a wonderful combination! This is a great fresh summer salald!!
Provided by Love new grub
Categories Melons
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cut all fruit and add to medium sized bowl.
- Add cheese.
- To sliver herbs roll and cut with sharp knife.
- Wish together vinigar, oil and salt.
- Pour over salad and serve immidiately.
SHRIMP, WATERMELON AND CUCUMBER SALAD
Steps:
- Peel and wash the shrimp. saute in olive oil with a pinch or two of salt. Set aside to cool. [Short cut - buy pre-cooked shelled and deveined shrimp] Soak 1/2 a thinly sliced red onionin cold water. Pat dry 4 cups of diced watermelon and 1 seeded, thinly sliced cucumber; toss with 1/4 c. thinly sliced mint leaves. Drain onion and squeeze dry and add to salad. Whisk together olive oil, lemon juice and salt. Toss with salad. Top with shrimp, cheese and nuts.
QUICK-PICKLED CUCUMBER SALAD WITH WATERMELON AND BLUEBERRIES
This super-refreshing salad takes inspiration from the flavors of a bread and butter pickle. Toss sweet and crunchy cucumbers, watermelon and blueberries in the pickle-flavored dressing and let the flavors mingle as the salad chills-the longer, the better.
Provided by Gabriela Rodiles
Categories side-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put the cucumber, watermelon and blueberries in a medium bowl.
- Put the oil, dill, honey, relish, vinegar, mustard, celery salt, 1/4 teaspoon salt and a few cracks of pepper in a small container or jar and cover with a lid. Shake to combine. Pour the dressing over the cucumber mixture and stir gently to combine. Chill at least 2 hours and up to 4 hours.
- Garnish with dill fronds before serving.
WATERMELON, CUCUMBER AND JICAMA SALAD
Steps:
- Toss with dressing.
WATERMELON, CUCUMBER AND FETA SALAD WITH MINT
Steps:
- Using a melon baller, ball entire watermelon flesh and place in large bowl. Add chopped mint, cucumber, feta, olive oil and salt. Stir gently. Serve.
CUCUMBER AND WATERMELON RADISH SALAD
A good buddy of mine and someone I cook with frequently is very comfortable cooking Japanese-inspired food. This is a recipe I picked up from him several years ago and make all the time for friends and family. The preparation is simple, and the flavors are fresh and bold. I think you're going to love adding this to your salad repertoire.
Provided by Marc Murphy
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Add the soy sauce, sesame oil and la-yu to a small bowl and whisk to combine. Set aside.
- Add the cucumbers and watermelon radishes to a medium bowl and mix with the vinaigrette. Let sit for about 15 minutes.
- Garnish with the toasted sesame seeds and serve.
SMASHED CUCUMBER AND WATERMELON SALAD
Smashed cucumber salad (or pai huang gua) is a staple side dish in many Chinese restaurants and usually consists of cucumbers tossed with black vinegar, soy sauce, garlic and sesame seeds (or oil). In other variations, chiles and sometimes Sichuan peppercorn are added. We started with the technique of smashing the cucumbers, which creates jagged edges and more surface area for the dressing to get absorbed, and salting them, which softens the skin, firms up the flesh and releases some water to concentrate the flavor, then added a twist. This version combines the freshness of sweet watermelon and an abundance of herbs with a little heat from chiles and ginger. It's a bright summer salad that hits all the flavor receptors.
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Partially peel the cucumbers in strips and cut in half lengthwise. Using a spoon, scrape out the seeds. Firmly smash the cucumber pieces with the flat side of a cleaver or large knife (or a rolling pin) until the cucumbers split in half naturally. Pull apart the 2 sides of the cucumbers along the natural split. Cut the cucumbers into 1-inch pieces diagonally.
- Toss together the cucumbers and 2 teaspoons salt in a medium bowl. Let sit at room temperature until the cucumbers have released some liquid, about 1 hour.
- Meanwhile, add the neutral oil and shallots to a medium saucepan over medium-low heat. Cook, stirring occasionally, until the shallots are mostly browned, about 6 minutes. Set aside to cool, about 20 minutes (the shallots will continue to brown).
- When the shallot oil mixture is cool, stir in the following ingredients in this order: the lime zest, Chinese black vinegar, ginger, soy sauce, sugar, 1 teaspoon of the sesame seeds, the red chile and lime juice until the sugar is dissolved; set aside.
- Drain the cucumbers and dry them with a paper towel. Toss the cucumbers, watermelon, cilantro and mint in the lime-soy dressing and transfer to a plate. Garnish with the remaining toasted sesame seeds and additional cilantro and mint.
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