Cucumber Watermelon Salad

Prepare your taste buds for a refreshing twist on summer’s favorite flavors. Juicy watermelon meets crisp cucumbers and fresh mint in this cucumber watermelon salad, which is tied together by a tangy balsamic dressing with just the right amount of zing. It’s the kind of dish that begs to be eaten outdoors, preferably with friends and a cold drink in hand at a backyard barbecue. Whether you’re hosting or just need a cool, crunchy side to brighten up your dinner plate, this salad is your ticket to instant culinary hero status. Trust me, once you take a bite, you’ll be hooked.

Cucumber Watermelon Salad Ingredients

• Watermelon: When choosing a watermelon, look for one that feels heavy for its size and has a yellow spot on one side, indicating that it’s ripe. The rind should be firm and deep green, and the melon should produce a hollow sound when tapped. Cut the fruit into 1-inch cubes for watermelon salads to make it easier to eat.
• English cucumbers: This crisp cucumber variety adds satisfying crunch and mild, refreshing flavor that complements the watermelon’s sweetness. If you don’t like the pulp of English cucumbers, use Persian cucumbers instead; they’re smaller with a very thin strain of seeds.
• Green onions: Chopped green onions contribute a subtle bite and mild pungency, adding depth to the salad’s flavor profile.
• Fresh mint: This herb adds a bright, cooling note that enhances the watermelon and cucumber’s freshness.
• Balsamic vinegar: Tangy and slightly sweet balsamic vinegar brings a rich acidity that balances the sweetness of the watermelon.
• Olive oil: The best olive oil for vinaigrette is smooth and flavorful, and adds a rich mouthfeel. If you’re unsure what to look for, check the bottles for any indication of a “finishing” oil.
• Salt and pepper: A touch of salt amplifies the natural flavors of the watermelon and cucumber, making the salad more savory. Freshly ground pepper adds a hint of heat.

Directions

Step 1: Assemble the salad

In a large serving bowl, combine the watermelon, sliced cucumbers, green onions and mint.

Step 2: Make the dressing

In a small bowl, whisk the balsamic vinegar, olive oil, salt and pepper until the dressing is smooth. Pour the dressing over the salad and toss to coat it. Serve the salad immediately, or  refrigerate it, covered, for up to two hours before serving it.

Editor’s Tip: After adding the dressing, taste the salad and adjust the seasoning with additional salt or pepper, if needed. If the salad has been refrigerated, give it a quick toss before serving it.

Cucumber Watermelon Salad Variations

• Add feta cheese: Sprinkle crumbled feta cheese over the salad for a salty contrast that pairs well with the sweetness of the watermelon.
• Include arugula: Toss in a handful of arugula to add a peppery bite and an extra layer of green to the salad.
• Substitute lemon juice: Replace the balsamic vinegar with fresh lemon juice for a brighter, tangier flavor.
• Add avocado: Gently fold in a diced ripe avocado to give the salad a rich, creamy texture.
• Use red onion: Thinly slice some red onion and add it to the salad for a sharp pungent flavor.
• Substitute cantaloupe: Replace the watermelon with cubed cantaloupe for a slightly sweeter and more floral flavor profile in the salad.

How to Store Cucumber Watermelon Salad

To store this watermelon and cucumber salad, cover it tightly with storage wrap or transfer it to an airtight container. Refrigerate it for up to four days, but for the best flavor and texture, it’s recommended to enjoy it within 24 hours.

Can you make watermelon cucumber salad ahead of time?

Yes, you can make cucumber watermelon salad in advance, but it’s best to prep and store the components separately. Combine the watermelon, cucumber, green onions and mint in one container, and keep the dressing and herbs in another. Toss everything together at the last minute to ensure the salad stays fresh and crisp.

Cucumber Watermelon Salad Tips

What are some other dishes that pair well with cucumber and watermelon salad?

Consider serving this salad alongside grilled chicken or fish for a balanced and refreshing meal. A simple quinoa salad, crusty bread or a platter of fresh veggies with hummus would also complement the bright, summery flavors of this dish.

Can you use a store-bought vinaigrette instead?

Yes, you can use a store-bought vinaigrette instead of making one from scratch. Buy one of the best balsamic vinaigrettes from the store; it should be zippy without being too sharp or too sweet. It should also have a full-bodied texture so it coats the watermelon and cucumbers nicely. Anything watery will soak too much into the watermelon. If your balsamic vinegar looks separated, that’s normal! Give it a good shake before use.

How do you keep the salad from becoming watery?

To prevent the salad from becoming too watery, consider salting the cucumbers and watermelon lightly and letting them drain in a colander for 15 to 20 minutes before combining them with the other ingredients. This will help draw out excess moisture.

Watch How to Make Minty Watermelon Cucumber Salad

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