Hello Everyone! I hope all is going well for you. How is it August already? Summer is zooming by so fast and school is about to start up which means that Watermelon Festival is coming to town! It’s one of my favorite times of the year. All you can eat free watermelon, who wouldn’t love that? The resident at MHC love watermelon so much.  I have a delicious summer time salad I want to share with you.

Melon and Cucumber Salad

Yield: 6 Servings

4 cups watermelon, cubed

1 cantaloupe, seeds removed and cubed

1 large cucumber (I used English), thinly sliced

1 large red bell pepper, thinly sliced

1/2 large red onion, thinly sliced

3 – 4 tablespoons apple cider vinegar (white wine vinegar ok too)

1 tablespoon olive oil, optional

1/2 teaspoon fresh cracked pepper, or to taste

good pinch of salt

fresh basil or mint, to garnish (optional)

Assemble salad: Place ingredients in a large bowl. Add apple cider vinegar, salt and pepper and mix well to coat. Cover and set in the refrigerator for an hour or so to chill and marinate, mix occasionally if you like.

Serve: Salad can be served chilled or at room temperature.