Photo: Jennifer Causey; Styling: Lindsey Lower
Hands-on Time
25 Mins
Total Time
8 Hours 55 Mins
Serves 8

Sumac--available at spice stores--adds a subtle piney, tangy note, but don't worry if you can't find it: The salad will still have loads of flavor complexity without it. You could also sub 1 teaspoon of prepared horseradish for the wasabi powder.

How to Make It

Step 1

Combine first 7 ingredients in a medium saucepan over high heat; bring to a boil. Remove pan from heat; cool completely. Place cucumber slices in a large bowl; pour vinegar mixture over cucumbers. Cover and chill cucumber and vinegar mixture 8 hours or overnight.

Step 2

Combine oil, vinegar, and sumac, if desired, in a small bowl, stirring well with a whisk. Strain cucumbers; discard liquid and tarragon sprigs. Place about 2 tablespoons cucumbers on each of 8 plates. Place 1 cup watermelon cubes on each plate. Top watermelon evenly with cheese, mint, olives, and dill. Drizzle evenly with vinaigrette.

Clio, Boston, Mass.

Ratings & Reviews

Loved it!

June 23, 2016
I have never pickled anything before, but the pickled cucumbers came out perfect.  They provided a perfect balance to the watermelon.  I followed the recipe except for the sumac.  We loved it and will definitely make again.


December 03, 2015
I kind of liked it in a weird sort of way - but the family hated it.  Made as directed but without the sumac.  Won't make again.

Very refreshing

September 20, 2015
The salad is a nice balance of sweet and salty. The pickles are the true prize here. I didn't have sumac but I just ordered some and look forward to trying it again with that.