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Spicy Summer Salad

3 large or 6 Persian cucumbers
half a red onion, thinly sliced
salt
sugar
a heaping spoonful of Sichuan Chili Crisp
a heaping spoonful of Chengdu Crunch
a heaping spoonful of Crunchy Garlic with Chili Oil
a few glugs of rice vinegar
1 small seedless watermelon, large-diced
3 ripe tomatoes, large-diced

Slice the cucumbers in half lengthwise, then smash them with the side of a knife. Chop them into "bite-sized" pieces. Place them in a large strainer set over a bowl along with the onions, and sprinkle them with salt and a small amount of sugar, and toss them together. Let them sit and drain for about 20 minutes.

In a large bowl, combine the chili crisp, chengdu crunch, crunchy garlic and rice vinegar. Season it to taste with more salt and sugar.

Once the cucumbers are ready, add them to the bowl with the dressing and add the watermelon and tomatoes. Toss them until well combined, then season to taste with more of any of the ingredients, to taste. Serve immediately.