Watermelon & Cucumber Salad

Presented by Chef Mary Guin, The Produce Box

For Salad:

1 Watermelon

1-2 Cucumbers

Feta Cheese

Pickled Red Onion (below)

Honey Balsamic Glaze (below)

For pickled red onion:

1 red onion (thinly sliced)

1 garlic clove

3 tablespoons sugar

1 tablespoon salt

1 cup White vinegar

Pinch whole peppercorns

Place thinly sliced onions and garlic in bowl. Heat sugar, salt, vinegar and peppercorns in small saucepot. Bring to low boil. Once boiling, add onions and garlic to saucepot. Boil for 1-3 minutes for desired softness/tenderness. Transfer to mason jar or bowl. Can be stored and kept in fridge for 3-4 weeks.

For Honey Balsamic Glaze:

2 tablespoons balsamic vinegar

1 tablespoon local honey

1 teaspoon dijon mustard

¼ extra virgin olive oil

Add all ingredients to a bowl and whisk to combine. Set aside.

To assemble:

Cut watermelon and cucumbers into equal size chunks. Arrange on plate or bowl and top with crumbled feta cheese and pickled red onion. Drizzle with honey balsamic glaze.