Yeast Free Watermelon Cucumber Mint Salad
Juicy watermelon, crisp cucumber, and bright fresh mint come together in a bowl that tastes like the best part of summer. The lime juice and olive oil dressing is whisked together in seconds, coating every piece with a light, citrusy tang that makes the whole thing pop. Because yeast thrives in fermented, aged, and vinegar-based ingredients, salads like this one can be trickier than they look — but every component here is naturally yeast-free, from the fresh produce to the simple lime-and-olive-oil dressing. Even the optional crumbled feta adds a creamy, salty finish without any of the fermented or vinegar-brined ingredients that would otherwise be a concern. A pinch of red pepper flakes takes it from refreshing to genuinely exciting if you want a little heat. This is the kind of dish that disappears fast at a cookout or works just as well as a light lunch on its own. Serve it immediately so the watermelon stays crisp and the mint stays vibrant.
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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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