Cinnamon 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 dressing of olive oil, apple cider vinegar, and a touch of sea salt — simple ingredients that let the produce shine. A handful of torn fresh mint scattered throughout lifts the whole thing with a bright, herbal note that makes every bite feel alive. For anyone navigating spice sensitivities, this recipe is a genuinely satisfying find — no spice blends, no hidden seasonings, just clean whole ingredients you can trust. That short rest before serving is worth it: the watermelon releases its juice, the dressing mingles, and the flavors deepen into something that tastes far more intentional than the effort required. Serve it straight away once that ten minutes is up, because the texture is at its best right then — cool, crisp, and just a little glossy from the dressing.
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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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