Vegan Crisp Watermelon Cucumber Mint Salad
Few things hit harder on a hot day than the combination of juicy watermelon, cool cucumber, and fresh mint — and this salad delivers all three in one effortless bowl. The simple dressing of extra-virgin olive oil and apple cider vinegar ties everything together without overpowering the natural sweetness of the fruit, and a short rest at room temperature lets the flavors bloom beautifully before you serve it. Raw honey is listed as an optional add-in, so if you prefer to keep things strictly plant-based, just leave it out — the salad is vibrant and well-balanced either way. Torn mint leaves scattered throughout give every bite a bright, herby lift that makes this feel far more special than the minimal prep time would suggest. It's the kind of dish that disappears fast at a cookout or potluck, and the good news is it comes together with just a knife, two bowls, and a whisk.
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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)
Can be omittedraw honey
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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