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.