Juicy watermelon cubes and crisp cucumber half-moons come together in this cooling, no-cook salad, tossed in a bright dressing of fresh lime juice, extra-virgin olive oil, and a good crack of black pepper. Torn mint leaves add a fresh, herbal lift, while a scatter of chili flakes brings just enough heat to keep things interesting. Everything gets tossed gently so the watermelon stays intact and juicy, then it's served immediately for maximum crunch and contrast. It's a light, hydrating dish built on produce, good olive oil, and simple seasoning — exactly the kind of fresh, plant-forward plate this way of eating is all about. Whether it's a side for a summer cookout or a light lunch on its own, this one earns a regular spot in a Mediterranean-style kitchen.
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In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper until combined.
Add the watermelon cubes and cucumber slices to a large mixing bowl. Pour the dressing over the top and toss gently to coat.
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