5 from 54 votes
Balsamic Watermelon Cucumber Salad
Balsamic Watermelon Cucumber Salad combines sweet watermelon cubes, peeled cucumber, peppery arugula, crumbled goat cheese, and candied or store-bought nuts, lightly dressed with a homemade balsamic glaze reduced from vinegar and sugar. The salad balances fruity sweetness and tartness with creamy cheese and crunchy nuts, serving as a refreshing side or light appetizer.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
2
Calories:
893 kcal
Course:
Side Dish, Salad
Cuisine:
American
Ingredients
Balsamic Glaze
- 500 milliliters balsamic vinegar
- 1 cup granulated sugar divided
Salad
- 3 cups watermelon seeded and cubed (I recommend seedless, firm watermelon)
- 1 cucumber peeled and cubed, or English cucumber; large
- 1 cup arugula 1 heaping handful
- ⅓ cup goat cheese crumbled or as desired
- ⅓ cup nuts store-bought or homemade, candied
Instructions
- To a high-sided medium/large kettle (use one bigger than you think you need), add the vinegar, 1/2 cup sugar, and heat over medium to medium-high until mixture boils and can sustain a fast rolling boil.
- Boil for about 15 to 20 minutes, or until reduced by about 80% and has thickened and is syrupy; stir intermittently and keep an eye on it so it doesn't bubble over.
- When the sauce looks like it's about halfway done, taste the sauce, and if it's too vinegary and bitter for you, add part of or all of the remaining sugar. I personally use almost 1 cup. Sauce will thicken up more as it cools.
- To a medium bowl, add all the remaining ingredients, stir to combine, and drizzle as much of the balsamic reduction as desired.
- Salad is best consumed fresh, although extra glaze will keep for many weeks airtight in the fridge.
Cup of Yum
Notes
- You can substitute store-bought balsamic glaze if preferred.
- Extra balsamic reduction keeps well refrigerated for weeks in a sealed container and is useful for other dishes.
- Nutrition counts consider full glaze amount, while only a small portion is used on the salad.
- Using seedless, firm watermelon ensures easier preparation and better texture.
Nutrition Information
Serving
1salad
Calories
893kcal
(45%)
Carbohydrates
171g
(57%)
Protein
12g
(24%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
2g
(10%)
Cholesterol
17mg
(6%)
Sodium
289mg
(12%)
Potassium
788mg
(17%)
Fiber
3g
(12%)
Sugar
160g
(320%)
Vitamin A
2033IU
(41%)
Vitamin C
25mg
(28%)
Calcium
186mg
(19%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 893
% Daily Value*
| Serving | 1salad | |
| Calories | 893kcal | 45% |
| Carbohydrates | 171g | 57% |
| Protein | 12g | 24% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 17mg | 6% |
| Sodium | 289mg | 12% |
| Potassium | 788mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 160g | 320% |
| Vitamin A | 2033IU | 41% |
| Vitamin C | 25mg | 28% |
| Calcium | 186mg | 19% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.