Soy Free Watermelon Cucumber Mint Salad
Sweet, juicy watermelon meets cool cucumber and bright lime in a salad that tastes like the best part of summer in a bowl. The torn fresh mint adds an herbal lift that makes every bite feel refreshing, and a drizzle of extra-virgin olive oil ties it all together with just enough richness. Optional crumbled feta brings a creamy, salty contrast that pairs beautifully with the fruit, while a pinch of red pepper flakes can sneak in a little heat if you're feeling bold. Every single ingredient here is naturally free of soy — no label-checking required, no hidden additives lurking in a bottled dressing. The whole thing comes together with a gentle toss, so the watermelon stays intact and the mint doesn't bruise. It's the kind of dish that looks stunning on a table without asking much of you at all — just slice, drizzle, and serve immediately while it's cold and vibrant.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!