This crisp, hydrating salad is everything a warm-weather Mediterranean-style plate should be: juicy watermelon and crunchy cucumber tossed in a bright lime-olive oil dressing, finished with torn mint and basil for a fresh, herbaceous lift. The olive oil brings just enough richness to tie the fruit and vegetables together without weighing anything down, while the citrus keeps every bite light and refreshing. It comes together in minutes with no cooking required, making it an easy side for grilled fish, a picnic spread, or a hot afternoon when you want something cooling. Simple, produce-forward, and built around good olive oil and fresh herbs, it's a natural fit for a Mediterranean way of eating. Serve it the same day you make it so the watermelon stays vibrant and the textures stay crisp.
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In a large mixing bowl, combine the watermelon cubes and cucumber half-moons.
In a small bowl, whisk together the lime juice, olive oil, and sea salt until combined.
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