Chicken 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 and crisp cucumber slices get tossed in a bright apple cider vinegar dressing with a drizzle of olive oil and a touch of honey that pulls everything together beautifully. Torn fresh mint scattered throughout lifts the whole bowl with an herby, almost floral note that makes each bite feel alive. The short rest at room temperature is a small but smart step — it gives the watermelon time to release its natural juices, which mingle with the dressing and create a light, flavor-packed pool at the bottom of the bowl. This is the kind of recipe that proves simple ingredients, handled well, need absolutely nothing else. It works as a side for grilled dishes, a starter, or honestly just a midday snack straight from the bowl.
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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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