The heat from the chilies and the acid from the lime are great counterpoints to the crisp and sweet watermelon and cucumber, making this salad ultra-refreshing.
1/4 cup shallot, thinly sliced
2 tablespoons brown sugar
1 lime, juiced
1 clove garlic, minced
1/2 jalapeno, thinly sliced (optional for extra heat)
1 teaspoon kosher salt
1/2 to 1 teaspoon sriracha, depending on how spicy you like it
4 cups watermelon, chopped into 1 inch cubes
4 cups Japanese (or any thin skinned) cucumber, halved and sliced 1/2 inch thick
2 cups cherry tomatoes, halved
1/2 cup fresh cilantro leaves
In a small bowl, combine the shallot, brown sugar, lime juice, jalapenos (if you want it quite hot), garlic, salt and sriracha, stirring to combine.
In a large bowl mix together the cucumber, watermelon, tomatoes, and cilantro.
Pour the dressing on top of the watermelon, and stir to combine. Serve alone or with your favorite summer entrée.