Wheat Free Crisp Watermelon Cucumber Mint Salad
Sweet, cool, and impossibly refreshing, this salad is the kind of dish that disappears fast at any summer table. Juicy watermelon cubes meet crisp cucumber slices in a light apple cider vinegar and olive oil dressing that lets the natural flavors shine without weighing anything down. A handful of torn fresh mint scattered throughout gives every bite a bright, herby lift that makes the whole bowl feel alive. The short rest before serving is a small but smart step — it gives the watermelon time to release its juice and meld with the dressing into something that tastes way more complex than the ingredient list suggests. Every component here is naturally free of wheat and gluten-containing grains, so there's no need to swap anything out or second-guess a label. It's an effortless, crowd-pleasing side that works just as well alongside grilled proteins as it does on its own as a light afternoon snack.
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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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