Mustard 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 come together in a way that feels both simple and a little bit special, especially once the torn mint hits the bowl. The dressing is just a quick whisk of olive oil, apple cider vinegar, a pinch of sea salt, and a touch of honey — clean, bright ingredients with zero hidden additives to stress over. For anyone navigating condiment labels at the grocery store, it's a genuine relief to have a dressing this good that comes together from scratch in under a minute. Letting the salad rest for ten minutes before serving is the small but important step that pulls everything together, as the watermelon releases its juice and the flavors bloom into something that tastes far more composed than the effort involved. Serve it straight away after that rest and it's pure, peak-summer 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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