Watermelon Cucumber Salad with capers, pickled red onion, and fresh herbs

This salad is so refreshing, light, and delicious, I could eat it every day.

The combination of sweet and salty flavors, brightened with a touch of acidity from the lime juice, make this practically addictive. If you’ve planning to serve it later as part of a meal, don’t be surprised if you find yourself opening the fridge each time you walk past it, to grab just another forkful or two.

Watermelon Cucumber Salad travels well in a cooler, so it’s perfect for a summer pot-luck, picnic, or barbecue. Served with a crusty bread or a slice of quiche, it makes a lovely light lunch.

This salad also makes a perfect palate refresher between courses at a special dinner.

I’ve made it dairy-free here, so that it’s vegan-friendly. It’s also pareve, for those who keep kosher and want to serve it with a meat meal.

But, there are lots of options and twists to transform the basic recipe into your own creation, to suit both the occasion and your mood.

So—

Here’s the twist:

• It’s also wonderful with the addition of some crumbled cheese, such as feta, blue cheese, chèvre, or those tiny mozzarella pearls.

• If you’re a sushi fan, adding some cubes of raw, or lightly seared, sushi grade ahi tuna turns this dish into a whole other experience.

The Pickled Onions are a recipe unto themselves. They take very little time to make and add another flavor dimension to so many salads. They’re great on burgers and sandwiches, as well as on anything that could use the benefit of a tasty condiment.

I first had them at my kids’ house and was instantly hooked. My daughter-in-law told me that it’s an Ecuadorian thing. Now, I make pickled onions and she makes matzo brei.

Life is good!

Ecuadorian Quick Pickled Red Onion with Lime

Ingredients:

• 2 small red onions

• 3 limes, juiced, plus a bit more

• 1 tablespoon neutral oil, such as avocado, sunflower, etc.

• 1 teaspoon sugar

• 1 tablespoon salt + more to adjust taste

Method:

• Peel and trim the ends of the onions, then cut them in half. Slice them as thinly as you can (if you have a mandolin, I recommend using it here).

• Put the onion slices into a non-reactive bowl and sprinkle them with 1 tablespoon of salt and a squeeze of lime juice (this is the “bit more”), and let them rest for about 15 minutes.

• Cover the onions with warm (not hot) water and let them rest for another 15 minutes.

• Drain the onions in a mesh strainer and rinse them with cold water, then return them to the bowl.

• Add the lime juice, the sugar, the oil, and salt to taste. Toss everything together to evenly coat the onions in the dressing.

• Cover the bowl and place in the fridge. They’re best when they’ve been allowed to chill for at least 3 hours. By then, the onions will be turning pink. Overnight is even better.

Watermelon Cucumber Salad with Capers, Pickled Red Onion, and Fresh Herbs

Ingredients:

• 6 cups watermelon, cut into 1 inch cubes

• 3 cups cubed English (hothouse) cucumber, quartered lengthwise and cut into ½ inch slices

• ½ recipe of quick pickled red onions in lime juice (recipe below)

• 1/3 cup capers, preferably the ones cured in salt

• Herbs: chopped or torn ½ cup basil leaves, ½ cup mint leaves, ¼ cup tarragon leaves

• 1/3 cup olive oil

• ¼ cup freshly squeezed lime juice

• 2 teaspoons whole grain mustard

• 2 tablespoons honey or white sugar

• kosher salt, divided use

• Optional: Fresh arugula is nice if you want to add greens.

Method:

• Cut the onion slices into 1 inch pieces.

• In a serving bowl, combine the watermelon, cucumber, pickled onion, capers, and herbs.

Make the dressing:

• In a small bowl, whisk together the olive oil, lime juice, the mustard, the honey, and a pinch of salt. Add as much Aleppo pepper as you like, starting with a generous pinch. This smokey, not-too-spicy hot pepper adds a wonderful flavor and gentle kick to so many dishes.

• Taste the dressing and adjust the seasonings to your liking.

• Add the dressing to the salad bowl and toss well. The salad is ready to serve.