Watermelon Cucumber Salad

A refreshing, ultra-hydrating 10-minute summer side dish that balances sweet cubed watermelon, crisp cucumber coins, and aromatic fresh mint in a zesty lime vinaigrette.

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Prep Time 10

Servings: 6

Course: Salad, Side Dish

Cuisine: Greek

Calories: 95

Ingredients Method Notes

Ingredients

For the Salad Base:

- 4 cups seedless watermelon cut into 1-inch bite-sized cubes
- 1 English or Persian cucumber thinly sliced into round coins
- 1/4 cup fresh mint leaves finely chopped

For the Zesty Dressing:

- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lime juice freshly squeezed
- 1 tablespoon honey or maple syrup optional, for extra sweetness
- 1 pinch sea salt to taste
- 1 pinch black pepper freshly cracked, to taste

Method

Step 1: Prep the Fruits & Veggies

Slice your cucumbers into thin round coins and cube your watermelon into uniform chunks. Finely chop or chiffonade the fresh mint leaves.

Step 2: Whisk the Dressing

In a small bowl or mason jar, combine the extra-virgin olive oil, fresh lime juice, honey (if using), sea salt, and black pepper. Whisk vigorously until the dressing is fully emulsified.

Step 3: Combine

Place the cubed watermelon and sliced cucumber into a large mixing bowl.

Step 4: Dress and Toss

Drizzle the vinaigrette evenly over the top. Sprinkle the chopped fresh mint leaves over the mixture. Using a large spoon, gently toss the salad so the dressing coats all pieces without breaking or crushing the delicate watermelon cubes.

Step 5: Chill and Serve

For the best flavor, chill the salad in the refrigerator for 15–30 minutes before serving. Give it one quick, gentle toss right before dishing it out.

Notes

Make-Ahead Tip: Keep the chopped fruit/veggies, mint, and dressing stored in separate airtight containers in the fridge until ready to serve to avoid a watery salad.
- Selection Tip: Ensure you pick a watermelon that feels heavy for its size with a creamy yellow spot on its rind for maximum sweetness.