Oats Free Crisp Watermelon Cucumber Mint Salad
Summer eating doesn't get more refreshing than this — juicy watermelon cubes, cool cucumber slices, and fragrant torn mint all tossed in a bright, simple dressing. The combination of apple cider vinegar and extra-virgin olive oil keeps things light and lively, with a drizzle of raw honey adding just enough sweetness to pull everything together. This is naturally a grain-free dish, so there's absolutely nothing to swap or substitute — every ingredient here is exactly what it looks like, with no hidden fillers or thickeners to worry about. Letting the salad rest for ten minutes before serving is the secret move; the watermelon releases its juice and mingles with the dressing to create something that tastes far more complex than the short prep time suggests. It's the kind of dish that disappears fast at a backyard gathering, and honestly, you'll want to make a double batch.
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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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