marinated watermelon cucumber salad

Marinated Watermelon and Cucumber Salad

This hydrating dish is dressed with a shallot vinaigrette.

Marinating the watermelon in a shallot vinaigrette intensifies its flavor, says Denver-based recipe developer Julia Heffelfinger. “This salad is so refreshing to eat on the beach or in the hot sun, since the watermelon is very cooling,” says Heffelfinger.

Serves 6

Prep time: 10 minutes
Marinade time: 30 minutes


  • ¼ cup white wine vinegar
  • ¼ cup extra-virgin olive oil
  • 1 small shallot, thinly sliced
  • ½ teaspoon coriander seeds, crushed
  • ½ teaspoon crushed red pepper flakes
  • Kosher salt
  • Black pepper
  • 1 5-pound seedless baby watermelon, peeled and cut into bite-size cubes
  • 1 pound Persian cucumbers, chopped
  • ½ cup loosely packed small dill sprigs


  1. In a large bowl, whisk the vinegar, olive oil, shallot, coriander, and red pepper together. Season with salt and pepper.
  2. Add the watermelon and cucumber; toss gently. Let sit for 30 minutes, tossing occasionally.
  3. Drain the marinade from the bowl. Serve or store in an airtight container the refrigerator, for up to 5 hours. Right before serving, fold in the dill and season with salt and pepper.
Photography and styling by Jenny Huang