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Watermelon, Onion, and Cucumber Salad

  • Author: Chef Brett LaMott, Café Maddalena, Dunsmuir, California
  • Yield: 8 servings 1x


This simple summer salad was originally published in the Summer 2014 issue of Edible Shasta-Butte.


Units Scale
  • 1 small white onion, peeled and thinly sliced into rings
  • 1 ounce 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

  • Category: Salad
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