Vegetarian Watermelon Cucumber Mint Salad
Few dishes capture the feeling of summer quite like this one — juicy watermelon and cool cucumber come together in a bowl that looks stunning and tastes even better. The torn fresh mint adds a bright, herbal lift that makes every bite feel refreshing, while a squeeze of lime and a drizzle of olive oil tie everything together with just enough acidity and richness. Flaky sea salt is the quiet hero here, drawing out the natural sweetness of the watermelon in a way that feels almost magical. Optional crumbled feta brings a creamy, salty contrast that takes the whole thing to another level, and a pinch of red pepper flakes adds a subtle kick if you're feeling adventurous. This is the kind of plant-forward dish that satisfies without any effort to make it work for a meat-free table — it simply is, by nature, exactly that. Serve it immediately so the watermelon stays crisp and the mint stays vibrant, because this salad is at its absolute best the moment it hits the bowl.
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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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