2 small cucumbers, halved lengthwise and sliced crosswise
¼ cup lightly packed fresh mint leaves, roughly chopped
Instructions
In a small nonreactive bowl, stir together onion, vinegar, oil, sugar, and ¼ teaspoon salt. Cover and let stand until onion is softened, about 4 hours.
In a medium bowl, whisk together goat cheese, milk, 1 tablespoon dill, lemon zest and juice, ¼ teaspoon salt, and ¼ teaspoon pepper until smooth and creamy.
On a large platter, arrange watermelon, tomato, and cucumber; sprinkle with remaining ½ teaspoon salt. Top with onion mixture; spoon goat cheese mixture on top. Sprinkle with mint, remaining 1 tablespoon dill, and remaining ¼ teaspoon pepper. Serve immediately.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/watermelon-tomato-salad/