Watermelon Cucumber Salad with Mint & Balsamic Maple Reduction

This is a refreshing salad where the cucumbers provide crunch, the watermelon is sweet, and the savory reduction brings the two together.

Salad

4 cups of watermelon, cubed & seeded

1 small cipolini onion, diced (you can use red, vidalia or another sweet onion)

1 large organic cucumber*, sliced very thin

Pinch of sea salt

(*Preferrably unwaxed.  Organic cucumbers are sometimes waxed, too, and the word on the street is that organic wax is ok to eat.  Conventional cucumbers, please peel).

Put the cucumbers in the bowl and toss with the sea salt.  Let them sit while you make the dressing.

 

Dressing

3/4 cup Balsamic Vinegar**

2 TBS Maple Syrup (Grade A)

1 tsp. minced garlic

1/4 cup of chopped fresh mint leaves (chiffonade)

1 heaping TBS of chopped fresh basil (chiffonade)

Place all dressing ingredients, except the mint into a saucepan, bring to a boil, then turn down to a simmer for 3-5 minutes.  The longer you simmer, the more syrupy the reduction gets.  For a really thick reduction, boil to half. However, the reduction doesn't need to be super thick in this recipe, and 3 minutes will allow you some reserved marinade.

Take the pan off the heat and add the mint and basil.  Let cool for 5 min. then pour half of the marinade over the cucumbers.  Store the rest for later use, or use if needed when tossing in the watermelon.

Just before serving, add the chopped, seeded watermelon into the large bowl with the cucumbers.  Toss gently and serve.

Please note:  ** if you have nut allergies, some balsamic vinegars are aged in chestnut barrels.  Research products to find a vinegar that is aged in a non-nut barrel, like oak, ash, cherry or mulberry, whichever works best for you.