Watermelon cucumber salad

Last Saturday I spent a long, lazy afternoon having lunch with my dear friend Jane who was visiting from Kentucky. We had a year’s worth of life to catch up on. We were at an outside table at Clyde’s in Ashburn, sitting under the arbor, being served by a waiter who told us we could have the table for as long as we wanted. Can there be anything better?

Other than having unrestricted time with Jane, the highlight of the meal was a watermelon cucumber salad that I’ve attempted to duplicate. I made some changes, but this is true to its inspiration—fresh, uncomplicated, perfect.

Watermelon Cucumber Salad

4 cups seedless watermelon, cut into cubes

1 mango, peeled and cut into cubes

2 Persian cucumbers, sliced rather thick

Salt and pepper to taste (I actually used Penzey’s lemon pepper)

Raspberry ginger balsamic vinegar* (approximately 2 tablespoons)

Springs of fresh mint

Toss the cut watermelon, mango, and cucumber in a bowl. Add salt and pepper and splash with vinegar. Toss gently and garnish with mint.

*I used Ah Love Oil and Vinegar balsamic vinegar—it’s my new addiction. Other flavors of their balsamic vinegar might work equally as well.