You are here: Home » Recipes » Watermelon Salad Watermelon Salad Recipe by Our Cookbook Collection Yield 4 to 6 servings Try this salad served traditionally: at the end of the meal. Lucy Schaeffer PrintEmail The mild flavors and varied crunchiness of the celery, cucumber, radish, and watermelon blend together seamlessly, just as their colors create a beautiful mix of pinks and pale greens. Ingredients For the Dressing2 tablespoons cider vinegar1/2 teaspoon kosher salt1/2 teaspoon sugar1/4 cup extra-virgin olive oilFor the Salad2 medium cucumbers (about 1 pound)1/4 small seedless watermelon (about 1 1/2 pounds)4 large stalks celery5 red radishes1/4 cup roughly chopped fresh parsley1/4 teaspoon kosher salt, or more to taste Freshly ground black pepper Instructions Make the dressing: In a small bowl or cup, combine the vinegar, salt, and sugar and mix well to dissolve. Add the oil and whisk with a fork until emulsified. Make the salad: Peel the cucumbers and cut them in half lengthwise. Using a spoon, scoop out and discard the seeds. Cut into crescents 1/4 inch thick. Cut off and discard the watermelon rind. Cut the watermelon into 1-inch cubes; you should have about 3 cups. Peel the outside of the celery. Trim off and discard about 1 inch from the bottom of each stalk, then cut the rest into slices 1/4 inch thick. Reserve 1/2 cup of the pale tender celery leaves. Trim off and discard the ends of the radishes and cut them into very thin rounds. In a large bowl, combine the cucumbers, watermelon, celery, and radishes and add the parsley and the celery leaves. Drizzle with the dressing and toss well to combine. Season with the salt and pepper to taste. Toss again and serve. Reproduced with permission from Modern Mediterranean: Easy Flavorful Home Cooking by Melia Marden; Stewart, Tabori & Chang; April 2013.