Sweet and Sour Watermelon and Cucumber Salad
Believe it or not, the sweet and sour flavor of watermelon and cucumber makes a fantastic and refreshing summer salad. This recipe comes from the National Watermelon Promotion Board. Serve it chilled to preserve the crunchiness of the cucumbers and watermelon.
- Ingredients:
- 1/2 cup cider vinegar
- 1 cup water
- 1/2 cup sugar or to taste
- 1 tablespoon poppy seed
- Salt and pepper to taste
- 1 bunch scallions, trimmed and chopped
- 3 cups seedless watermelon balls or small chunks
- 2 English cucumbers, peeled, seeded and sliced
Preparation:
Mix together the vinegar, water, sugar (adjusting as desired) and poppy seeds in a bowl and season with salt and pepper to taste.
Stir in the chopped scallions. Place the watermelon and cucumber in a serving bowl and pour the marinade over the top.
Serve immediately or cover and refrigerate for several hours before serving. Toss gently. Serves 8 to 10.
– recipe created by the editors of "MyGourmetConnection Recipes" | Written by Erika Pitera
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facebook comments ~
3 comments ~
Well, I am going to try to be "polite" as you suggested.
But, as a PROFESSIONAL CHEF, who graduated from Peter Kump's Culinary School in Brooklyn, NY, I would have to question your combination of watermelon and cucumber with cider vinegar.
I mean, I tried that combo here in my kitchen in Clearwater, Florida, and my BF "Big Bear" was NOT impressed.
Big Bear almost threw up. And I am in BIG trouble for a day or two.
Maybe you should try combining your delicious watermelon with something else.
I mean, I'm just sayin'.
Louise (chiff0nade),
The Cassandra Crossing
(1)Posted by: chiff0nade | Reply
Louise,
I'm sorry you didn't enjoy the flavor combination. I served this salad to a party of four and everyone enjoyed it. I happen to think the cider adds a refreshing acidity. However, it's obvious that everyone's taste is different. With regards to whether or not your comment is polite, I think most food bloggers would agree that references to vomiting don't serve as constructive criticism.
(2)Posted by: Erika Pitera | Reply
I ran across this recipe and made it last night with some grilled chicken - it was fresh and light and my friend and I both enjoyed the sweet-sour combination - but then again, neither one of us is a "PROFESSIONAL CHEF". Perhaps the "PROFESSIONAL CHEF" could have made a helpful suggestion to make it more palatable for "BIG BEAR" instead of just being critical.
(3)Posted by: Barb | Reply