Pescatarian Watermelon Cucumber Mint Salad
Sweet, juicy watermelon meets cool cucumber and bright lime in a combination that tastes like peak summer in every single bite. Torn fresh mint lifts the whole thing with an herby freshness that makes this feel far more special than the minimal effort involved. A drizzle of extra-virgin olive oil rounds out the acidity from the lime, giving the salad just enough richness to feel like a complete dish rather than a simple fruit bowl. Optional crumbled feta adds a creamy, salty contrast that plays beautifully against the sweetness of the watermelon, and a pinch of red pepper flakes can bring a subtle heat if you're into that. This is the kind of recipe that naturally fits a pescatarian table without any substitutions or workarounds — every ingredient is straightforwardly plant-based, with the feta as an easy optional add. It comes together in one bowl with no cooking required, which makes it ideal for warm-weather gatherings, a light lunch, or a vibrant side alongside grilled fish. Serve it immediately so the watermelon stays crisp and the mint stays bright.
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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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