4Persian cucumberscut on a bias (about 13 ounces/365g)
6cupswatermeloncubed (about 21 ounces/600g)
½red onionthinly sliced (about 4 ounces/120g)
1green onionchopped
2tablespoonsparsleychopped
3tablespoonsbalsamic vinegar
2tablespoonsolive oil
¼teaspoonsalt
Instructions
Prepare the watermelon, cucumber, onions and parsley. Cut according to description of ingredients. Cut the watermelon into bite size cubes and I prefer to cut the cucumber on a slight bias.
In a bowl combine all the ingredients and mix together.
Chill in the fridge until ready to eat. Top with flakey sea salt if desired.
Video
Notes
This dish is best enjoyed ice cold so I would suggest to refrigerate the cucumber and watermelon ahead of time or allow 3-4 hours of refrigeration time prior to serving.
Keyword side salad, summer recipes, watermelon cucumber salad