Eggless Watermelon Cucumber Mint Salad
This is the kind of salad that tastes like summer in a bowl — sweet, cool, and just a little bright from fresh lime juice. Juicy watermelon and crisp cucumber are a natural pairing, and torn mint leaves bring an herby freshness that ties everything together without overpowering the fruit. A drizzle of olive oil and a pinch of flaky sea salt are all it takes to make those flavors pop in the best possible way. If you want a little extra richness, crumbled feta and a pinch of red pepper flakes take it somewhere truly special. The whole thing comes together with a gentle toss and zero cooking, making it as effortless as it is impressive. Since every ingredient here is naturally free of eggs, there's no need to swap anything out or second-guess a label — it's just clean, vibrant food exactly as written. Serve it immediately for the best texture, ideally at a backyard table with something cold to drink.
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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)
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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