Eggless Crisp Watermelon Cucumber Mint Salad
Few things hit harder on a hot day than the combination of juicy watermelon, cool cucumber, and fresh mint — and this salad delivers all three in one bright, refreshing bowl. The simple apple cider vinegar and olive oil dressing ties everything together with just enough tang to balance the natural sweetness of the fruit, and a drizzle of raw honey (totally optional) adds a subtle floral note if you want it. Everything here is naturally plant-based and completely free of eggs, so there's no need to scan labels or swap out anything — just straightforward, clean ingredients doing their thing. Letting the salad rest for a few minutes before serving is the secret move: the watermelon releases its juice, the dressing mingles, and the whole dish becomes something way more than the sum of its parts. It's the kind of recipe that looks impressive on a table but takes almost no effort to pull together, which makes it perfect for backyard gatherings, potlucks, or a solo lunch when you want something that actually feels like a treat.
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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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