smashed hot honey cucumber watermelon salad
Figures that the sun pokes from behind the swath of clouds right when I finish photographing this recipe.
Don’t mind me. I’m just whining.
As we all know – least, I think we do – July 4th, Independence Day, rahrahrah lies on Friday. While my biggest enthusiasm lies in getting time and a half at work, some of ya’ll are celebrating a long weekend, an afternoon by the pool or at a baseball game, and hopefully some holiday-appropriate nibbles. Like this salad.
And if you weren’t considering this salad, you really should, because you can mix it up in under 25 minutes and it tastes and looks just fucken gorgeous. Supermodel salad.
Smashing Cucumbers should be the Gen-Z equivalent of Smashing Pumpkins, except probably more hipster-like rather than rock and roll, but this Smashed Hot Honey Cucumber Watermelon Salad can and will traverse generations as far as its likeability goes.
Crisp, cool, and kicky thanks to a slap of hot honey vinaigrette, and sprinkled with a unique but effective blue cheese garnish. No cooking involved, but beautifully compatible with any barbecuing you’ve got queued up for your menu. Speaking of menu – check out the whole FMG July 4th Menu here!
Smashing Cucumbers
For this here recipe, I recommend picking up a bag of Persian cucumbers. Some brands just call them “small cucumbers” or “mini cucumbers” or something adorable like that. The flavor and size will benefit you in this here dish.
Halve the little guys lengthwise, then place them cutside down, perch the flat end of your knife against one half, and gently but firmly smash your palm. This action creates crevices in the cucumber that allow for more thorough absorption of the dressing we add at the end. Fo real, it makes a difference.
Slice each cucumber half in three or four 1 1/2-2 inch pieces.
Throw the cucumber slices in a big bowl. Then, grab a watermelon. I use the mini dudes because they don’t create an offensive amount of leftover slices (though I still do boast a bag in my fridge now). Slice into cubes and add to the bowl with the cukes.
Peel and chop and avocado, sliver some basil, crumble some blue cheese, and whip all aforementioned into the bowl with your other components. For the cheese, gorgonzola is usually my favorite. If you’re a hater of slightly stinky cheese, feta works well as a substitute.
Last, mix up your vinaigrette. It’s helpful if you have some hot honey around, but if you don’t, reverse time and make a batch before you start this salad in the first place. My recipe for hot honey: honey, hot sauce, cayenne pepper, garlic powder, onion powder, and pepper flakes. Throw into a saucepan and heat until dissolved. You can also buy this shit from the store if you want.
Whisk or shake the hot honey with olive oil, apple cider vinegar, minced garlic, chopped oregano, and a pinch of salt and pepper. Taste for seasonings and adjust as needed.
Toss the salad with a couple spoonfuls of the vinaigrette. Transfer to a nice bowl and top with more basil, vinaigrette, and blue cheese, as desired. So pretty!
This salad does not keep well, so prep it the day off, maybe an hour or so prior to serving. Keep refrigerated until ready to dish it up. If you’re munching on a batch solo, it will be okay covered a day later, but afterwards the melon and cukes will turn watery and weird. Not great aesthetically, but fine taste-wise.
Finishing up our July 4th roundup with another tasty treat on Wednesday or Thursday, so stay tuned!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Watermelon mania:
Watermelon Cucumber Agua Fresca
Watermelon Caprese Skewers with Honey Mint Vinaigrette
smashed hot honey cucumber watermelon salad
Ingredients
- 4 cups watermelon, cubed
- 3-4 Persian cucumbers, halved lengthwise
- 1 large avocado, chopped
- 1/3 cup fresh basil, chopped
- 4 oz blue cheese (like gorgonzola), crumbled
hot honey vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 2 tbsp hot honey (see notes)
- 2 cloves garlic, minced
- 1 tsp fresh oregano, chopped
Instructions
- In a bowl or jar, whisk or shake together the olive oil, apple cider vinegar, hot honey, garlic, oregano, and a pinch of salt and pepper. Taste and adjust seasoning as needed.
- Place the halved cucumbers on a cutting board and lightly smash with the flat end of a chef's knife. Slice diagonally into 1 1/2 inch or so piece. Add to a bowl along with the watermelon, avocado, basil, and blue cheese. Drizzle a few spoonfuls of vinaigrette and toss to combine.
- Transfer to a bowl or platter. Serve immediately with more vinaigrette and fresh basil. If desired, add some slices of toasted ciabatta or some pita!
