Rating: 3.5 stars
3 Ratings
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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.

Recipe by Cooking Light July 2015

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Credit: Jennifer Causey; Styling: Lindsey Lower

Recipe Summary test

hands-on:
25 mins
total:
8 hrs 55 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Clio, Boston, Mass.

Nutrition Facts

162 calories; fat 8.1g; saturated fat 2.3g; mono fat 4.5g; poly fat 0.6g; protein 3g; carbohydrates 24g; fiber 2g; cholesterol 9mg; iron 1mg; sodium 268mg; calcium 83mg.
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