Moe's Original Bar B Que's Watermelon Salad
4 to 5 cups ripe, seedless watermelon, cut into 1/2-inch dice
2 cups peeled, seeded cucumber, cut into 1/2-inch dice
1 cup pickled red onion, sliced very thin (See recipe below.)
Pickled Red Onion
1/2 cup apple cider
1/2 cup sugar
2 to 3 bay leaves
2 to 3 black peppercorns
1 small red onion, thinly sliced
Simmer together vinegar, sugar, bay leaves, peppercorns and onion until soft. Remove bay leaves and peppercorn.
Chill onion mixture.
1/4 cup local honey
2 tablespoons fresh squeezed lime juice
pinch of kosher or sea salt
3/4 cup seasoned red wine vinegar (Marukan works well)
1/4 cup salad or canola oil
3 tablespoons fresh dill, chopped
Whisk together honey, lime juice, salt and red wine vinegar.
Slowly incorporate oil while whisking to form marinade.
Add chopped dill. Season to taste.
Pour marinade over cucumber and allow to sit, refrigerated, for four to six hours or overnight.
Combine chilled pickled red onion and watermelon and toss so that marinade is evenly distributed.
Note: If you marinade cucumbers overnight, cut watermelon the following day just prior to mixing. Doing this yields much better results.
Makes six servings.