Watermelon Cucumber Salad

This is a recipe I adapted from Cooking Light July 2013. I had plenty of fresh basil growing, but decided not to add it. I also added more red onion. Everyone loved it! Make sure to prepare just before serving. As the watermelon sits in the marinade, the water is drawn out of the watermelon to make a soggy mess, but still tasty 🙂

Because this sweet salad is mixed with a tart marinade and contains salt, I am reminded of my father’s father when I make this, because he salted his watermelon as he ate it 🙂

In a large serving bowl combine or layer:

6 cups watermelon, cut up in 2 inch pieces

2 cups English cucumber, not peeled, cut in half lengthwise and sliced thin

1 or 1 1/2 cups red onion, sliced vertically. Follow the natural pattern of the onion 🙂

In a small bowl whisk together:

1/3 cup olive oil

2 tablespoons fresh lemon juice

1 teaspoon sea salt

Pour marinade over the salad. Slightly toss with two large spoons at the table at serving time.