Barley Free Crisp Watermelon Cucumber Mint Salad
Sweet, cool, and impossibly refreshing, this salad is the kind of dish that disappears fast at any summer table. Juicy watermelon cubes meet crisp cucumber slices in a light apple cider vinegar and olive oil dressing that lets the natural flavors shine without weighing anything down. Torn fresh mint scattered throughout gives every bite a bright, herby lift that makes the whole bowl feel alive. A short rest at room temperature before serving is the secret move here — it gives the watermelon time to release its juice and lets the dressing meld into something that tastes far more intentional than the effort involved. For anyone navigating grain sensitivities, this is the kind of recipe that requires zero substitutions or label-checking — every ingredient is naturally free of problematic grains from the start. The optional drizzle of raw honey adds just a whisper of sweetness if you want it, but the salad is genuinely delicious either way. It's simple, stunning, and exactly what a warm afternoon calls for.
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Learn more →Ingredients
4 servings
- 6 cups seedless watermelon, cut into ¾-inch cubes
- 1 english cucumber, halved lengthwise and thinly sliced
- ¼ cup fresh mint leaves, torn
- 2 tbsp extra-virgin olive oil
- 1 tbsp apple cider vinegar
- ¼ tsp fine sea salt
- 1 tsp raw honey (optional)
Instructions
- 1
Add the watermelon cubes and sliced cucumber to a large mixing bowl.
- 2
In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and honey, if using, until combined.
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