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Sweet & Tangy Watermelon Salad

  • 10 m
  • 10 m
Victoria Abbott Riccardi
“Looks like tomato—surprise, it's watermelon. ”


    • 2 tablespoons rice vinegar
    • 2½ teaspoons sugar
    • 2 cups diced seeded watermelon
    • 2 cups diced cucumber
    • ½ cup chopped fresh cilantro
    • ¼ cup unsalted dry-roasted peanuts, toasted (see Tip) and coarsely chopped


  • 1 Stir together vinegar and sugar in a medium bowl until the sugar almost dissolves. Add watermelon, cucumber and cilantro; toss gently to combine. Just before serving, sprinkle with peanuts.
  • Tip: To toast nuts: Heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a bowl to cool.
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