It’s Memorial Day weekend and we plan on getting together rain or shine!  I’m excited to make some of our summer favorites this weekend.  BBQ Santa Maria Tri-tip, Ma’s Coleslaw, Homemade Salsa, Watermelon Salad.  Last summer a co-worker of mine brought a watermelon salad to work and urged me to try it.  I was skeptical, but had a bite.  Oh, I am so addicted now!!  It’s the perfect spicy, sweet and sour notes wrapped up into a very refreshing dish, fantastic for summer!  I took his recipe down, but made a couple alterations after making it at home, I urge you to try it, it’s so easy to make.

Audrey’s Watermelon Salad

1 Seedless Watermelon, cut into small cubes
2 cups of heirloom tomatoes, diced or small slices
1 Armenian Cucumber, diced or cut into half circle slices
1⁄4 cup Champagne Vinegar
½ Tbsp. Sugar
1 tsp. Kosher Salt
1⁄8 tsp. Ground Cayenne Pepper (to taste, a little goes a LONG way)
1/2 Red Onion, chopped into small strips
2 Tbsp. Extra-virgin olive oil
¼ tsp.Ground Black Pepper

1. Mix olive oil, vinegar, sugar, salt, pepper and cayenne together in a bowl.

2. In a large bowl, combine watermelon cubes, tomatoes, and cucumber.

3. Stir in the oil and vinegar mixture carefully

4. Cover and place in refrigerator for 1 hour

5. Serve and Enjoy!