Seed Oil Free Crisp Watermelon Cucumber Mint Salad
Summer eating doesn't get much more refreshing than this — juicy watermelon, cool cucumber, and fragrant torn mint all tossed in a light, bright dressing. The magic here is in the simplicity: extra-virgin olive oil and apple cider vinegar do all the heavy lifting without a drop of refined or industrially processed oil in sight. That matters more than people realize, since so many store-bought dressings and pre-made salads sneak in canola, soybean, or sunflower oil as a base. Here, you know exactly what's going in the bowl. A touch of raw honey is optional but adds just enough sweetness to balance the vinegar and make the whole thing sing. Letting the salad rest for ten minutes before serving is a small step that pays off big — the watermelon releases its juice, the dressing melds, and the flavors sharpen into something that tastes way more intentional than the effort involved. It's the kind of dish that disappears fast at a cookout or works just as well as a quiet, no-fuss lunch on a hot afternoon.
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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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