Pecan Free Crisp Watermelon Cucumber Mint Salad
Few things hit harder on a hot day than a bowl of juicy watermelon and cool cucumber tossed together with fresh mint. The simple dressing — just olive oil, apple cider vinegar, a pinch of sea salt, and an optional drizzle of raw honey — lets the produce shine without overwhelming it. That short 10-minute rest before serving is the secret move here: the watermelon releases its juice, the flavors meld, and the whole thing becomes something way more than the sum of its parts. It's bright, refreshing, and just a little bit fancy without requiring any real effort. For anyone navigating nut allergies or avoiding tree nuts at gatherings, this is the kind of crowd-pleasing dish you can bring with total confidence — every ingredient is straightforward and easy to verify. Serve it straight from the bowl at a backyard cookout or alongside grilled proteins for a summer meal that genuinely earns its place on the table.
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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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