Juicy watermelon, strawberries, and both green and red grapes come together with crisp cucumber and briny Kalamata olives for a salad that's as refreshing as it is colorful. The dressing is where it earns its keep — fresh lemon juice, extra-virgin olive oil, and a touch of honey whisked until glossy, then tossed through the fruit so every bite gets that bright, savory-sweet contrast. Torn mint leaves scattered over the top add a cooling, herbal lift, and a pinch of flaky sea salt at the end sharpens all the other flavors. It's a five-minute toss-together dish with no cooking required, best served the moment it's dressed while the cucumber and grapes stay crisp. This one's a great pick for a plant-based spread, whether you're building a summer picnic table or need a quick side that still feels a little special.
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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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