This bright, chilled salad piles up juicy watermelon, strawberries, and both green and red grapes with crisp cucumber and briny Kalamata olives, all tossed in a simple dressing of lemon juice, extra-virgin olive oil, and a touch of honey. That dressing is the real workhorse here — it clings to every cube of fruit and gives the whole bowl a sweet-savory balance instead of tasting like a plain fruit cup. Torn mint leaves and a finishing pinch of flaky sea salt add fragrance and a little crunch of texture right at the end. It's the kind of dish that leans on olive oil, fresh produce, and herbs rather than anything heavy or processed, which makes it a natural fit for a Mediterranean way of eating. Serve it straight away while the fruit is cold and the dressing is still glossy — it's an easy, no-cook side that works for a summer lunch or alongside grilled fish and vegetables.
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In a small bowl, whisk together the lemon juice, olive oil, honey, and black pepper until the honey is fully dissolved and the dressing is smooth.
In a large mixing bowl, combine the watermelon, strawberries, green grapes, red grapes, cucumber, and Kalamata olives.
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