INGREDIENTS
Servings: 10
Watermelon 
6 cups, seeded and cubed
English cucumber 
4 cups, cubed
Salt 
1 tsp
White sugar 
1 tbsp
Balsamic vinegar 
½ cup
Cucumber-Watermelon Salad
Prep:
15 m
Cook:
30 m
Ready in:
45 m
DIRECTIONS
  1. Place the watermelon and cucumber cubes in a large bowl, and gently toss with the salt and sugar. Drizzle with balsamic vinegar and toss to coat. Refrigerate for 15 minutes, then gently toss one last time before serving.
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