Watermelon Cucumber Salad Food

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SMASHED CUCUMBER AND WATERMELON SALAD



Smashed Cucumber and Watermelon Salad image

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

2 firm English cucumbers (about 28 ounces total)
Kosher salt
3 tablespoons neutral oil, such as vegetable, canola or grapeseed
1 large shallot, thinly sliced into rings (about 1/2 cup sliced)
2 limes, zested, plus 3 tablespoons lime juice
1 tablespoon Chinese black vinegar, such as Chinkiang vinegar
1 teaspoon grated ginger
1 teaspoon soy sauce
1 teaspoon sugar
1 1/2 teaspoons toasted sesame seeds
1 red Thai chile or any small red chile, finely minced (See Cook's Note)
1/2 small seedless watermelon, peeled and cut into 1/2-inch cubes (about 1 1/2 pounds or 3 cups)
1/2 cup lightly packed fresh cilantro leaves, roughly chopped, plus more for garnish
1/2 cup lightly packed fresh mint leaves, roughly chopped, plus more for garnish

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.

CUCUMBER-WATERMELON SALAD



Cucumber-Watermelon Salad image

Asian (hoisin sauce) and Mexican (jalapeño) combine in this bright summer salad, which takes advantage of a seasonal favorite, watermelon and the ever-reliable cucumber. Flat-leaf parsley adds specks of deep green, and pistachios add crunch.

Provided by Kim Severson

Categories     easy, weekday, salads and dressings

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 9

4 cups watermelon, seeded and cut into generous 1/2-inch cubes
3 cups Asian or English cucumbers (about 2 large cucumbers), peeled, seeded and cut into 1/2-inch cubes
3 1/2 tablespoons fresh lime juice
3 tablespoons hoisin sauce
2 teaspoons seeded and finely diced jalapeño, or to taste
1/2 teaspoon salt, plus more to taste
1/3 cup chopped flat-leaf parsley
Black pepper
1/3 cup coarsely chopped lightly salted pistachios

Steps:

  • Combine melon and cucumber in a colander set over a medium bowl. Cover with plastic wrap and refrigerate at least 30 minutes and up to 4 hours.
  • Transfer melon and cucumber to serving bowl. Whisk lime juice, hoisin sauce, jalapeño and salt in a small bowl and pour over cucumber and melon. Add parsley and toss gently. Add black pepper to taste and additional salt if needed. Sprinkle the salad with pistachios.

Nutrition Facts : @context http, Calories 83, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 247 milligrams, Sugar 9 grams

CUBED WATERMELON, CUCUMBER AND FETA SALAD



Cubed Watermelon, Cucumber and Feta Salad image

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

1 English cucumber
1 small watermelon
One 5-ounce block feta
1 teaspoon olive oil
Black pepper
2 tablespoons fresh basil leaves
2 tablespoons fresh mint leaves

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.

CUCUMBER, MELON AND WATERMELON SALAD



Cucumber, Melon and Watermelon Salad image

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

4 cups mixed diced watermelon, honeydew and cantaloupe
2 cups diced cucumber, seeded if there are seeds
Salt to taste
1 teaspoon lemon or lime zest
2 tablespoons freshly squeezed lemon or lime juice
1 to 2 tablespoons chopped fresh mint
1 ounce feta cheese, crumbled
1/4 to 1/2 teaspoon Aleppo pepper or mild chili powder (to taste), or 1 serrano chile, minced
2 tablespoons extra virgin olive oil

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 FETA SALAD



Watermelon, Cucumber and Feta Salad image

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

6 cups watermelon, bite size
3/4 cup long English cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup kalamto black olives, finely chopped
3/4 cup crumbled feta cheese
1/4 cup fresh basil, sliverd
1/4 cup fresh mint, sliverd
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1/2 teaspoon salt

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.

WATERMELON AND CUCUMBER SALAD RECIPE BY TASTY



Watermelon And Cucumber Salad Recipe by Tasty image

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

½ large watermelon, diced
1 cucumber, diced
1 red onion, chopped
salt, to taste
feta cheese, to taste
⅓ cup balsamic vinegar

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

WATERMELON AND CUCUMBER SALAD



Watermelon and Cucumber Salad image

I have been on a watermelon kick lately so when I saw this in a weight loss magazine I knew it was one I wanted to try. Each 1 cup serving is 1 WW point and this is also a core recipe. The original recipe calls for seedless cucumbers. I'm not someone who is bothered by cucumber seeds in things but if you are, use a seedless kind. Cook time is stand time.

Provided by ladypit

Categories     Melons

Time 25m

Yield 4 cups

Number Of Ingredients 5

3 cups seedless watermelon, chunked
2 cucumbers, sliced
1 jalapeno pepper
2 tablespoons red wine vinegar
1/4 teaspoon salt

Steps:

  • Seed and chop the jalapeno pepper (using gloves so as not to get the oil on your hands).
  • Mix the watermelon, cucumbers, and jalapeno together.
  • Add vinegar and salt and mix well.
  • Let stand at least 15 minutes for the flavors to blend.

Nutrition Facts : Calories 59.7, Fat 0.3, SaturatedFat 0.1, Sodium 150.2, Carbohydrate 14.4, Fiber 1.3, Sugar 9.8, Protein 1.7

CUCUMBER AND WATERMELON SALAD



Cucumber and Watermelon Salad image

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

3 cups peeled and cubed (1/2 inch) English cucumber
3 cups cubed (1/2 inch) seedless watermelon
3 tablespoons fresh lime juice
Coarse salt and ground pepper

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

SWEET & SOUR WATERMELON CUCUMBER SALAD



Sweet & Sour Watermelon Cucumber Salad image

The sweet taste of the watermelon makes this salad exceptional! Another National Watermelon Board recipe that my family loves!

Provided by Sherrybeth

Categories     Melons

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 8

1/2 cup cider vinegar
1 cup water
1/2 cup sugar
1 tablespoon poppy seed
1/3 cup green onion, finely chopped
3 cups seedless watermelon (cut into chunks or balled with melon baller)
2 English cucumbers, peeled, seeded and sliced into small chunks
salt and pepper

Steps:

  • Mix together the vinegar, water, sugar and poppy seeds in a bowl and season with salt and pepper to taste.
  • Stir in the chopped green onion.
  • Place the watermelon and cucumber in a serving bowl and pour the marinade over the top.
  • Serve immediately or cover and refrigerate a couple of hours before serving.
  • Toss gently before serving.

Nutrition Facts : Calories 87.3, Fat 0.7, SaturatedFat 0.1, Sodium 4.3, Carbohydrate 20.3, Fiber 0.8, Sugar 17.6, Protein 1.1

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