Soy 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, tangy dressing that lets the produce shine. The combination of apple cider vinegar and extra-virgin olive oil keeps things bright without overwhelming the natural sweetness of the fruit, and a touch of raw honey (totally optional) adds just enough depth to make the flavors pop. Everything here is clean and straightforward, which is great news if you're navigating labels and trying to avoid hidden soy derivatives that sneak into so many bottled dressings and condiments. Making your own dressing from scratch with just a few pantry staples means you stay in full control of what goes into the bowl. That short 10-minute rest before serving is a small but genius step — the watermelon releases its juice and mingles with the dressing to create a light, almost brothy pool at the bottom that you'll want to sip. This is the kind of salad that disappears fast at a cookout or works just as well as a solo 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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