2 T. rice vinegar

2 1/2 tsp. sugar

2 C. diced seeded watermelon

2 C. diced cucumber

1/2 C. chopped fresh cilantro

1/4 C. unsalted dry-roasted peanuts, toasted (see Tip) and coarsely chopped

 

Stir together vinegar and sugar in a medium bowl until the sugar almost dissolves. Add watermelon, cucumber and cilantro; toss gently to combine. Just before serving, sprinkle with peanuts. Tip: To toast nuts: Heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a bowl to cool.