Spicy, Refreshing, Sweet & Salty Summer Salad with Watermelon, Tomato, Cucumber and Chili Crisp

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cotage cheese

Goat cheese is lower in fat and provides a tangy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a higher smoke point.

Cut the cucumber in half lengthwise.

Smash the cucumber using the side of a knife or a rolling pin until the cell structure breaks down.

Cut the smashed cucumber into bite-sized pieces.

Place the cucumber pieces in a colander set over a bowl.

Sprinkle salt and sugar over the cucumbers and let them sit for 15 minutes to wilt and release juices.

Slice the red onion thinly and add it to the cucumbers.

In a bowl, mix together Sichuan chili crisp, Japanese Umami chili garlic crunch, and a bit of salt.

Add about a tablespoon of red wine vinegar to the mixture and stir until combined, tasting until it tastes good.

Cut the watermelon into pieces, removing the ends to create a flat bottom for stability.

Cut the heirloom tomatoes into pieces, removing any gnarly edges.

Combine the cucumbers, red onion, watermelon, and heirloom tomatoes in a large bowl with the dressing and toss gently.

Spice Level:

Dietary

Allergens