Nothing says summer like a nice cold watermelon! Not only is watermelon tasty, but it’s so good for you and who doesn’t love a nice sweet watermelon on a hot day? As soon as the watermelons start showing up in our local market, my kids are clambering to get the ‘biggest and bestest’ melon from the bin. And who knew there were so many great recipes for watermelon? This Watermelon Cucumber salad is a beautiful way to use up some of your latest melon.
Picking the perfect watermelon isn’t hard either! Just follow these simple steps, and you’ll be noshing on the perfectly ripe, and sweet melon as soon as you can get home and cut it.
- Look the watermelon over. You are looking for a firm, symmetrical watermelon that is free from bruises, cuts or dents.
- Lift it up. The watermelon should be heavy for it’s size. Watermelon is 92% water, most of the weight is water.
- Turn it over. The underside of the watermelon should have a creamy yellow spot from where it sat on the ground and ripened in the sun.
I saw this recipe in the July issue of Cooking Light magazine and new it would be gracing my next barbecue! I hope you enjoy it as much as we did.
If you don’t have any basil on hand, you can always sub in fresh mint for a different twist. We actually tried it both ways, and couldn’t decide which was our favorite. You could also toss in a few tablespoons of feta or blue cheese to up the WOW factor a bit!
This recipe took 10 minutes to come together, and was great right away, but I prefer to chill it for about a 1/2 before serving. The sweet and salty flavors were a refreshing surprise, and my kids, while initially unsure, ended up eating the whole bowl (except the onions of course!).
Original recipe can be found here.