Few dishes capture the feeling of summer quite like a bowl of cold, juicy watermelon paired with crisp cucumber and a handful of fresh mint. The lime juice and olive oil dressing keeps things bright and clean, letting the natural sweetness of the fruit do most of the heavy lifting. For anyone navigating iodine restrictions, this kind of recipe is a genuine relief — no seafood, no iodized salt, no dairy required (the feta is entirely optional and easy to skip). The flaky sea salt called for here is a smart swap since it typically contains no added iodine, unlike standard table salt, so you get that satisfying finishing touch without the worry. A drizzle of good extra-virgin olive oil ties everything together with a subtle richness that makes this feel like more than just a fruit salad. Red pepper flakes are an optional addition if you want a little heat cutting through the sweetness. Toss it together right before serving and it's the kind of dish that disappears fast.
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Add the watermelon cubes and cucumber slices to a large mixing bowl.
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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