Gluten Free Crisp Watermelon Cucumber Mint Salad
Few summer dishes hit as hard as this one — juicy watermelon, cool cucumber, and bright fresh mint come together in a bowl that looks stunning and tastes even better. The simple dressing of extra-virgin olive oil and apple cider vinegar ties everything together without overpowering the natural sweetness of the fruit, and a touch of raw honey (totally optional) adds just enough depth to make it feel intentional. Every single ingredient here is naturally free of gluten, so there's no label-reading anxiety or ingredient swaps required — just fresh produce and pantry staples doing exactly what they should. Letting the salad rest for ten minutes before serving is the secret move: the watermelon releases its juice, the flavors bloom, and the whole thing becomes something greater than the sum of its parts. Serve it at a backyard cookout, alongside grilled proteins, or honestly just eat it straight from the bowl on a hot afternoon — no judgment here.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!