This colorful dish is quick and easy to make and fun for kids to help out. You can make watermelon moons using circle cutters! A simple dressing of fresh lemon juice and olive oil makes the sweetness from the watermelon pop. Thinly sliced Japanese cucumber adds a natural subtle saltiness that complements the mint and watermelon perfectly.
here’s how to get started
INGREDIENTS YOU’LL NEED FOR THIS RECIPE
- 6 pounds watermelon, chilled (use different colors of watermelon for a more colorful dish!)
- 3 small japanese or persian (“seedless”) cucumbers
- fresh mint leaves
- 1 lemon
how to pick watermelon?
I like to buy watermelon from the farmers market where I can sample a slice and possibly find different colors when they’re in season, especially when it’s the main ingredient of a recipe.
The watermelons used in these recipe photos and cooking video are from one of my favorite farmers in California, Weiser Family Farms. Their produce is always top quality with the best taste. Have you ever bought a watermelon from a store on a hot summer day, only to find out its a dud and not as sweet as you would have liked when you get home? I have and I hate that. That’s why I love buying fruits and vegetables from my favorite farmers; that way I don’t have to relive my watermelon disappointments.
There are 3 main things to look for when picking watermelon.
- check for a
sun spot(a spot on the rind that’s lighter in color, usually light yellow)
- give it a light knock with your knuckles (you should hear a
- pick up the melon and compare it to other similar sized ones (the heavier one should be juicier)
If you’re shopping at a farmer’s market, ask if you can taste a sample. You can even ask the farmer to help you pick a good one if you’re nervous about picking yourself.
cooking equipment and pantry items used in this salad recipe
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how to make this simple watermelon salad – step by step
Make sure to wash and scrub the watermelons under the faucet before cutting into them.
how to cut watermelon
Cut each watermelon in half down the center.
Remove the rind by first cutting a top piece off (photo 1).
Then place each half of the watermelon flat side down on your cutting board and slice the rind off the sides, making your way around until all the rind is removed (photos 2-3).
cutting moon shapes out of the watermelon
Use a round cutter to make circular disk shapes (photo 4). Then use the same sized cutter to cut out an oval shape from the disk (offset as shown in photo 5 shown below), making a crescent moon shape (photo 6). I used a range of small to large round cutters for various sizes.
Wash and cut the cucumbers into thin circular slices.
Rinse and dry fresh mint leaves by gently dabbing with a clean kitchen towel (or paper towels). Stack the leaves on top of each other, roll it width-wise and thinly slice (chiffonade).
Wondering how to chiffonade fresh mint? Watch the cooking video at the bottom of the recipe card and skip to (3:16).
salad assembly time
This is my favorite part! Ok, maybe my second favorite part with eating being the first. Combine the different watermelon shapes, cucumber slices, and fresh mint. Finish the plated dish with fresh lemon juice and olive oil. Serve immediately and enjoy.
mise en place – handy prep table to use while making this salad
|watermelon||6 pounds||chill in the refrigerator|
wash and remove rind
cut into fun shapes
|3 small||thinly slice crosswise|
|1/4 cup||wash, pat dry|
|lemon||1 each||wash and cut in half |
lengthwise for juicing
COOKING WITH KIDS – what can the kids help with?
- use cookie cutters to cut different watermelon shapes
- pick fresh mint leaves from the stem
- help assemble and plate the salad
what are some possible ingredient substitutions?
- Fresh basil can be used instead of mint for a different flavor profile
extra recipe tips and ideas
- Use different shaped cookie cutters to make this easy salad fun to make and eat!
- Try adding toasted pepitas (pumpkin seeds), arugula greens, and/or pickled ginger to add another depth of flavor
recipes that go well with this watermelon, cucumber, and mint salad
This watermelon salad makes a great snack on its own, but also works great as an appetizer or side with some cauliflower, lentils, and cherry tacos or some colorful vegetarian kimchi fried rice.
Please give this recipe a star rating below and leave a comment. I would appreciate it so much and want to hear from you! Don’t forget to tag a photo on Instagram with #healthyfeels or @healthyfeelslovely. I would love to see what you come up with!
Disclosure: The recipe below may contain affiliate links. As an Amazon
simple watermelon, cucumber, and mint salad
- 6 pounds watermelon, chilled, rind removed, and cut into cubes (get creative with different shapes for a fun dish)
- 3 small japanese cucumbers, cut into thin circular slices
- 1/4 cup packed fresh mint leaves, chiffonade
- 1/2 teaspoon fresh lemon juice
- 1/2 teaspoon olive oil, extra virgin
- 1/4 cup pepitas, toasted and lightly salted
- 2 cups arugula microgreens
- 1/4 cup pickled sliced ginger, cut into bite-sized pieces
- Combine cut watermelon, cucumber slices, and fresh mint. Top with fresh lemon juice and olive oil.
- Serve immediately and enjoy!