Vegan Watermelon Cucumber Mint Salad
This is the kind of dish that tastes like summer in every single bite — juicy watermelon, cool crisp cucumber, and bright fresh mint coming together in a bowl that practically assembles itself. The lime juice and olive oil dressing is light and citrusy, letting the natural sweetness of the fruit do the heavy lifting without any fuss. Because every ingredient here is whole and plant-based, there's nothing to swap or second-guess — just skip the optional feta and you're completely good to go. The torn mint is the secret weapon, adding an herbal freshness that makes the whole thing feel elevated without any extra effort. A pinch of flaky sea salt and a crack of black pepper are all it takes to pull the flavors into sharp, satisfying focus. It's best served immediately while everything is cold and the textures are at their peak, making it an ideal last-minute side for a backyard cookout or a light lunch on a hot afternoon.
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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)
Can be omittedfeta cheese
- 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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