Recipe from The New Persian Kitchen by Louisa Shafia
1 lb Cucumbers, sliced in half lengthwise
3 cups diced Watermelon
1 Scallion, green part only, thinly sliced
3/4 tsp Salt
1 TB White Wine Vinegar
Seed the cucumber and cut them into half-moons 1/2" thick. In a bowl, combine the cucumbers with the watermelon and scallion. Add the salt and vinegar, mix well, and serve immediately.