BBQ WEEK: WATERMELON CUCUMBER SALAD [EXTREMELY EASY RECIPE]

Ingredients

• 4 Persian Cucumbers (cut on a slight bias into bite‑size pieces)
• 2 cups Watermelon (pre‑cut or cubed from fresh watermelon, seedless)
• 0.5 Red Onion (thinly sliced)
• 1 Green Onion (Scallion) (chopped, both white and green parts)
• 2 tablespoons Flat‑Leaf Parsley (chopped)
• 2 tablespoons Olive Oil (extra‑virgin, good quality)
• 3 tablespoons Balsamic Vinegar (high‑quality, aged if possible)
• to taste Flaky Sea Salt (or regular kosher salt)

Instructions

1. Slice Cucumbers

   Trim the ends off the Persian cucumbers and cut them on a slight bias into bite‑size pieces.

   Time: PT3M

2. Cube Watermelon

   If using a whole watermelon, cut into bite‑size cubes; if pre‑cut, simply measure out about 2 cups.

   Time: PT3M

3. Slice Red Onion

   Thinly slice half a red onion as thinly as possible.

   Time: PT2M

4. Chop Green Onion

   Finely chop one green onion, using both white and green parts.

   Time: PT2M

5. Chop Parsley

   Roughly chop 2 tablespoons of flat‑leaf parsley.

   Time: PT1M

6. Assemble Salad

   In a large mixing bowl combine the cucumbers, watermelon, red onion, green onion, and parsley. Drizzle with 2 Tbsp olive oil, 3 Tbsp balsamic vinegar, and sprinkle flaky sea salt to taste. Toss gently until everything is evenly coated.

   Time: PT4M

7. Chill

   Cover the bowl and refrigerate for 3–4 hours until the salad is thoroughly cold.

   Time: PT0M

   Temperature: 4°C

8. Serve

   Give the salad a quick toss, top with a pinch more flaky sea salt if desired, and serve immediately from the chilled bowl.

   Time: PT0M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

15 g

Fat

7 g

Fiber

1 g