Watermelon Cucumber Salad Recipe
This refreshing watermelon cucumber salad is the perfect summer side dish. Ready in under 15 minutes, it pairs juicy watermelon with crisp cucumber and fresh herbs for a sweet, cooling bite. Naturally gluten-free, vegan, and effortlessly elegant.
Equipment
- Large mixing bowl
- Sharp Knife
- Mandoline (optional)
- Whisk
- Small mixing bowl
- Paper towels
Ingredients
Main Ingredients:
- 4 cups cubed watermelon
- 2 large English cucumbers sliced into half-moons
- 1/2 red onion thinly sliced
Fresh Herbs & Dressing:
- 1/4 cup fresh mint leaves torn
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Cut watermelon into 1-inch cubes, removing seeds. Pat dry and place in a large bowl.
- Slice cucumbers into 1/4-inch half-moons. Add to bowl.
- Thinly slice red onion. Soak in cold water for 5–10 minutes if desired, then drain and pat dry.
- Tear mint leaves by hand. Add onion and mint to the bowl.
- In a small bowl, whisk lime juice, olive oil, salt, and pepper. Adjust to taste.
- Pour dressing over the salad and toss gently. Let sit for 10–15 minutes before serving.
Notes
For a milder onion flavor, soak slices in cold water before adding.
Basil can substitute mint.
Prep watermelon and cucumber a day in advance, but mix with dressing only before serving.
For added variety, try variations like feta cheese, jalapeño, or grilled shrimp.
Nutrition
Calories: 105kcalCarbohydrates: 18gProtein: 2gFat: 4g
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