Watermelon-Cucumber Salad

The Blue Belle Inn Bed and Breakfast

513 W. 4th Street , Saint Ansgar, IA 50472 USA


  • 1/4 cup distilled white vinegar
  • 1/4 cup sugar
  • 1/4 teaspoon crushed red pepper
  • 4 cucumbers, peeled, halved & seeded
  • salt
  • 8 cup seeded, cubed, watermelon


  1. Combine vinegar, sugar & pepper in saucepan. Bring to boil; boil 1 minute. (Can be made ahead, transferred to small jar & refrigerated up to 2 weeks.)
  2. Slice cucumbers and toss with 1 teaspoon salt in large bowl. Transfer to colander, set over bowl and let stand 30 minutes.
  3. Pat dry on paper towels. Just before serving, toss watermelon with 1/2 teaspoon salt in large bowl. Add cucumbers and pepper syrup and toss.
About this recipe:

Watermelon-Cucumber Salad