Capsaicin Free Watermelon Cucumber Mint Salad
Cool, crisp, and bursting with summer flavor, this salad is the kind of dish that disappears fast at any table. Juicy watermelon and fresh cucumber come together with bright lime juice, olive oil, and torn mint for a combination that feels both refreshing and surprisingly sophisticated. For anyone avoiding capsaicin, this recipe is a natural fit — the base is completely free of any heat, and the optional red pepper flakes are easy to leave off without losing a single thing. The flaky sea salt and black pepper bring just enough seasoning to let the fruit and vegetables shine on their own terms. A crumble of feta on top adds a creamy, salty contrast that takes the whole bowl to another level, though it's just as lovely without. This one comes together in minutes with no cooking required, making it perfect for warm days when you want something beautiful on the table without breaking a sweat.
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Learn more →Ingredients
4 servings
- 6 cups seedless watermelon, cut into 1-inch cubes
- 1 english cucumber, halved lengthwise and sliced into ¼-inch half-moons
- ¼ cup fresh mint leaves, torn
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tbsp extra-virgin olive oil
- ¼ tsp flaky sea salt, plus more to taste
- ¼ tsp freshly ground black pepper
- ½ cup crumbled feta cheese (optional)
- ¼ tsp red pepper flakes (optional)
Can be omittedred pepper flakes
Instructions
- 1
Add the watermelon cubes and cucumber slices to a large mixing bowl.
- 2
Drizzle the lime juice and olive oil over the watermelon and cucumber, then sprinkle with the flaky sea salt and black pepper. Toss gently until everything is evenly coated.
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