Cucumber abundance gives us a different ‘Fair’ salad

Niece Jo Ellen Bailey had an abundance of cucumbers this year and shared not only a recipe for watermelon, cucumber and feta salad, but some of the salad, too.
I liked it, but some might not, especially those who feel you shouldn’t ‘mess up’ a good watermelon.
The Creamy Cucumber Salad was also good, and she made it for us at the Neshoba County Fair last weekend.
I am not a huge cucumber fan, but I ate both salads, and the creamy one was my favorite.
She got the creamy salad recipe from spendwithpennies.com, and the watermelon, cucumber, feta recipe from recipekeeperonline.com

Watermelon, Cucumber & Feta Salad

(Jo Ellen Bailey)
1/2 cup red wine vinegar
2 tsp. honey
1/4 tsp. salt
1/4 tsp. ground pepper
1/4 cup extra-virgin olive oil
5 cups cubed seedless watermelon
1 English cucumber, chopped
6 oz. feta cheese, cut into 3/4” cubes
1/2 cup thinly sliced red onion
2 Tbsp. chopped fresh mint

Whisk vinegar, honey, salt and pepper in small bowl. Gradually whisk in oil until completely incorporated. Combine watermelon, cucumber, feta and onion in large bowl. Gently stir in 1/2 cup of vinaigrette. Refrigerate at least 20 minutes or up to two hours. Just before serving, gently stir in mint. Drizzle the remaining vinaigrette.

Creamy Cucumber Salad

(Jo Ellen Bailey)
2 long English cucumbers
Optional: 1/3 cup sliced white onion
Dressing:
1/2 cup sour cream or Greek yogurt
3 Tbsp. mayonnaise
1/4 cup fresh dill choppe3d
3 Tbsp. white vinegar
1/2 tsp. white sugar
Salt to taste

Peel cucumbers and cut in half lengthwise. Scrape out seeds if desired and slice into 1/4” slices. Combine dressing ingredients and toss with cucumbers. Refrigerate one hour before serving.

(Note: I soaked cucumber slices with salt in refrigerator before making the salad to remove some moisture and keep them more crisp.)