Summer Recipes: Refreshing Watermelon Cucumber Salad

Summer is TWO DAYS AWAY, FRONDS! 👊🏻 What’s as wanton and delicious as the thought of a hot summer’s day? This healthy and refreshing watermelon cucumber salad, that’s what.

Gorgeous to look at and so easy to make, this watermelon cucumber salad is a go-to on the list of summer recipes. It can be made even quicker if you opt for pre-cut watermelon.

Summer Recipes | Refreshing Watermelon Cucumber Salad | Healthy Summer Recipes | Jessica Brigham | Magazine Ready for Life — ***Adapted from my original article at CityFarmhouse.com***

If you’re putting together an intimate summer fête—whether planned or in a jiff—this watermelon cucumber salad can be put together in 15 minutes or less, and is sure to get ogled (and gobbled up good) by your guests.

For the cucumber, I personally like to peel only half of the skin (that’s where all the nutrients are!), yielding a “striped” pattern. After a good dice, the dark and light green color contrast adds extra visual interest to this cool, refreshing summer dish.

PRO TIP: This watermelon cucumber salad can be prepped the night before, but hold your horses on the dressing! Make sure to dress no more than one hour before serving. Leave in the fridge to marinate briefly—about 10 to 20 minutes—and serve oh-so-chilled. This salad does not age well, so if you’re putting together this healthy summer recipe for one, shoot for about a quarter of the ingredients to make a handful of servings.

Summer Recipes: Refreshing Watermelon Cucumber Salad

Serves 6 to 10 people

1 medium watermelon
2 cucumbers
2-3 limes, juiced
1 medium red onion
1 carton of queso fresco
1 bunch of fresh mint
½ cup white balsamic vinegar
½ cup evoo
salt + pepper

DIRECTIONS

Half your watermelon and remove the rind. Cut into bite size chunks, about ¾” to 1” wide. Partly peel cucumber skins and dice. Pluck mint leaves and give it a good rough chop. Using a mandoline, slice the red onion paper-thin, then cut into half-moons. Half and juice two or three limes.

Add fresh lime juice, white balsamic vinegar, evoo, salt, pepper and queso fresco. Add or subtract from the dressing to your taste. Mix thoroughly and refrigerate for 10 to 20 minutes. Remove and serve cold!

PRO TIP: Serve this salad in a funky, colorful serving bowl (as pictured) or in pretty, small glasses with a tiny fork as a pre-portioned starter / appetizer.