Smashed Cucumber And Watermelon Salad Food

WATERMELON-CUCUMBER SALAD

Steps:

• Soak 1/2 thinly sliced red onion in cold water. Pat dry 4 cups diced watermelon and 1 seeded and sliced cucumber; toss with a handful of thinly sliced mint. Drain the onion, squeeze dry and add to the salad along with some chopped cashews. Add 1/4 cup olive oil and the juice of 1/2 lemon; season with salt and toss. Top with crumbled goat cheese.

CUCUMBER-WATERMELON SALAD

Steps:

• Place the watermelon and cucumber cubes in a large bowl, and gently toss with the salt and sugar. Drizzle with balsamic vinegar and toss to coat. Refrigerate for 15 minutes, then gently toss one last time before serving.

WATERMELON CUCUMBER SALAD

Steps:

• Gently mix watermelon, cucumbers, and mint in a large bowl. Whisk olive oil, vinegar, salt, and pepper together in a small bowl. Drizzle over salad and gently toss to coat. Add feta cheese and gently mix.

SMASHED CUCUMBER SALAD

Steps:

• Partially peel the cucumbers by removing alternate strips of the skin with a vegetable peeler. Cut the cucumber in half lengthwise, then use a spoon to scrape out the seeds. Smash the cucumber with a flat side of a cleaver or large knife or a rolling pin or meat mallet until it is flattened with jagged edges. Split each cucumber half in half again lengthwise. Cut the strips into 1-inch pieces diagonally.
• Toss the cucumber and salt together in a medium bowl. Let sit at room temperature until the cucumber releases some water, about 1 hour.
• Meanwhile, combine the oil, shallot and garlic in a small saucepan and cook over medium-low heat until the shallot is translucent, about 2 minutes. Mix in the gochugaru and allow it to bloom in the oil. Stir the vinegar, soy sauce, sugar and 1/2 teaspoon sesame seeds together in a small bowl until the sugar dissolves. Set aside.
• Strain the cucumbers and dry them with a paper towel. Return them to the medium bowl. Add the vinegar mixture and toss. Toss again with the garlic-shallot oil. Garnish with the remaining sesame seeds and the cilantro.

ASIAN WATERMELON SALAD

Steps:

• Heat the peanut oil in a small saucepan over medium-high heat until a deep-fry thermometer registers 350 degrees F. Add the sliced shallot and cook, stirring often, until golden brown, about 3 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.
• Whisk 2 tablespoons of the frying oil, the chopped shallot, lime juice, fish sauce, soy sauce, garlic, ginger and jalapeno in a large bowl. Add the watermelon and toss to combine. Let sit 10 minutes.
• Add the cilantro, basil, mint and 2 tablespoons peanuts to the salad and season with salt; toss to combine. Top with the remaining 1 tablespoon peanuts and the fried shallot.

CUBED WATERMELON, CUCUMBER AND FETA SALAD

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.

REFRESHING CUCUMBER WATERMELON SALAD

Steps:

• Mix red onion with lime juice in a bowl; set side to marinate at least 10 minutes. Stir olive oil into mixture.
• Toss watermelon, baby cucumbers, and feta cheese together in a large bowl. Pour the red onion mixture over the watermelon mixture; toss to coat. Sprinkle mint over the salad; toss.

SMASHED CUCUMBER SALAD

Steps:

• Wrap each cucumber in plastic wrap to minimize splattering. Place on a work surface and pound with a flat object (like a meat pounder) until cucumbers crack and are slightly flattened. Remove from plastic. Cut cucumbers in half; halve each side lengthwise. Slice into 1- to 1 1/2 -inch wide slices. Transfer to a strainer set over a bowl.
• Sprinkle cucumber with sugar and salt; mix until well combined. Refrigerate bowl and strainer for 30 to 60 minutes so cucumber pieces can drain into the bowl.
• Place garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes in a large bowl. Whisk together thoroughly.
• Transfer drained cucumbers into bowl with dressing. Toss to coat. Cover with plastic wrap; refrigerate for about 30 minutes to allow flavors to mingle.
• Place cucumbers in serving bowl and sprinkle with sesame seeds.