Black Pepper Free Crisp Watermelon Cucumber Mint Salad
Summer eating doesn't get much more refreshing than this — juicy watermelon, cool cucumber, and bright mint come together in a salad that feels like a breeze on a hot day. The dressing is beautifully simple: a quick whisk of olive oil, apple cider vinegar, sea salt, and a touch of raw honey that lets the natural sweetness of the fruit do the heavy lifting. So many store-bought dressings and spice blends sneak in ground pepper without a second thought, but this recipe keeps things clean from start to finish with no hidden heat to worry about. A short rest at room temperature before serving is the secret move here — the watermelon releases its juice, the flavors bloom, and the whole bowl becomes something greater than the sum of its parts. Torn fresh mint scattered throughout adds an herbal lift that makes every bite feel lively and a little unexpected. It's the kind of dish that disappears fast at a cookout or works just as well as a quiet lunch on its own.
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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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