This simple summer salad was originally published in the Summer 2014 issue of Edible Shasta-Butte.
1 small white onion, peeled and thinly sliced into rings
1ounce seasoned rice wine vinegar
1 cucumber, peeled, cut in half lengthwise, seeded, then sliced into 1/4-inch pieces
1 medium-size seedless watermelon, cut in 1-inch cubes or balls
1 teaspoon kosher salt
Combine onion and vinegar in a large mixing bowl and let stand for 10 minutes. Add sliced cucumber and toss with the onions. Let stand for 5 minutes. Add watermelon, season with kosher salt, toss together, and serve.
Photo courtesy of Edible Shasta-Butte
Keywords: watermelon and cucumber salad, water melon salad