Chestnut 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 tastes like the best version of a hot-weather afternoon. The dressing is a simple whisk of extra-virgin olive oil, apple cider vinegar, and a pinch of sea salt, with optional raw honey if you want a gentle touch of sweetness to round everything out. Tearing the mint rather than chopping it keeps the flavor fresh and aromatic without turning bitter. A short rest at room temperature before serving is the secret move here — the watermelon releases its juice and mingles with the dressing to create a light, naturally sweet pool of flavor at the bottom of the bowl. Every single ingredient is straightforward and whole, so there's no need to scrutinize labels or worry about hidden additives sneaking in. It works beautifully as a side dish at a cookout, a light lunch on its own, or a palate-cleanser between heavier courses. Simple, vibrant, and genuinely hard to stop eating.
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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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