Watermelon Salad

  • Yield 4 to 6 servings

Try this salad served traditionally: at the end of the meal.

Cucumber Salad
Lucy Schaeffer

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.


For the Dressing
2 tablespoons cider vinegar
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1/4 cup extra-virgin olive oil
For the Salad
2 medium cucumbers (about 1 pound)
1/4 small seedless watermelon (about 1 1/2 pounds)
4 large stalks celery
5 red radishes
1/4 cup roughly chopped fresh parsley
1/4 teaspoon kosher salt, or more to taste
Freshly ground black pepper


  1. 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.
  2. 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.
  3. Cut off and discard the watermelon rind. Cut the watermelon into 1-inch cubes; you should have about 3 cups.
  4. 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.
  5. Trim off and discard the ends of the radishes and cut them into very thin rounds.
  6. 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.



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