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Cooling cucumber watermelon yogurt salad

2013 July 7


I warned you on my last recipe post (this refreshing margarita) that I was on a watermelon kick. Indeed. I can’t get enough.

Good thing it has so many uses. My obsession with watermelon drinks continues well into July (hello, watermelon juice and rum. Thank you, Cher). And I’ve been tossing it into salads, too. It adds a surprising, juicy-juicy crunch, along with a hint of sweetness.

Watermelon is surprisingly healthy, too. While it seems to be all water and sugar, it actually packs a good nutrition punch, with Vitamins A and C, plus beta carotene, while being low in calories.

I should probably also warn that I have a deep fondness for dill (which is going bonkers in my garden this year), and dill and yogurt sauces/dressings. If you’re not a big fan of dill, then try subbing cilantro in the recipe here. (And if you’re not a fan of cilantro either, then we probably can’t be friends. Kidding! I just won’t cook for you this summer.)


This recipe is inspired by the classic creamy cucumber tomato onion salad, only with watermelon, and an herbed yogurt dressing instead of sour cream. (And if you have a rainbow of cherry tomatoes on hand … pretty!)

We’re fast approaching mid-summer (can you believe it?) — stay cool!

Cooling cucumber watermelon yogurt salad


  • for the yogurt dressing:
  • 1/3 cup Greek yogurt (I use 2%)
  • splash of raw apple cider vinegar
  • 1/2 tablespoon honey
  • water
  • 1 palmful of dill fronds, chopped (thicker stems removed)
  • salt
  • for the salad:
  • 1/2 of a field cucumber, chopped (partially peeled, if the skin is thick)
  • 1/4 cup watermelon, chopped
  • 12 cherry tomatoes, quartered
  • 1 small green onion, thinly sliced


  1. In a medium mixing bowl, whisk together the yogurt, vinegar, and honey until smooth. Add water, 1 teaspoon at a time, until the dressing is very loose. Stir in the dill and a big pinch of salt. Taste, and add more salt to your liking.
  2. Stir in the chopped vegetables and watermelon to coat. Cover with wrap, and chill in the refrigerator for at least 2 hours.
Prep Time: 15 minutes       Rest time: 2 hours       Yield: 2 generous servings


2 Responses
  1. July 8, 2013

    I stocked up on three different kinds of rum yesterday, just so that I would be prepared for my watermelon/ rum cravings this summer :-)

    Watermelon + dill = who knew? I am definitely intrigued. This definitely “screams summer heat wave is here please don’t make me cook…”

  2. July 9, 2013

    Would never have imagined watermelon and dill together but it sounds really good. Love your soup bowl!

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