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Watermelon, Tomato, and Cucumber Salad with Mint

Ripe watermelon, juicy tomato, crisp cucumber, and fresh mint come together in a lightly dressed salad with a clean, refreshing finish.

Watermelon, tomato, and cucumber pieces with fresh mint and flaky salt fill a pale serving bowl.

This salad balances fruit-like sweetness with savory tomato and cool cucumber, so each bite feels refreshing without needing a heavy dressing. A short drain before assembly keeps the juices from diluting the olive oil and vinegar.

A crisp, juicy mix

The salad is built around contrast: ripe watermelon brings sweetness, tomato adds savory juice, and cucumber stays cool and crisp. Similar cuts make each forkful feel composed without making the bowl fussy.

Let excess juice run off

Watermelon carries plenty of liquid, so a short rest in a colander gives the bowl a cleaner finish. Let the cut tomatoes and cucumber release pooled juice too, then tip it away without squeezing the fruit.

Cut watermelon, tomatoes, and cucumber drain in a colander before the salad is dressed. — Cut watermelon, tomato, and cucumber drain gently in a colander before dressing.

Keep the dressing light

Whisk the olive oil and red-wine vinegar separately, and wait to dress until the drained produce is in the serving bowl. A gentle fold coats the pieces while preserving their clean edges.

Finish with fresh mint

Torn mint should meet the salad at the end; folding it in gently keeps the leaves fragrant and green. Add flaky salt just before serving so the cucumber remains crisp and the watermelon stays vivid.

Fresh mint leaves and flaky salt rest over lightly dressed watermelon, tomato, and cucumber. — Torn mint and flaky salt finish the glossy watermelon, tomato, and cucumber pieces.

Watermelon, Tomato, and Cucumber Salad with Mint

4 side servings

25 minutes total

Ingredients

• 2 lb seedless watermelon, rind removed and cut into 3/4-inch cubes
• 12 oz ripe tomatoes, cored and cut into fork-friendly 3/4-inch pieces
• 1 medium English cucumber, halved lengthwise and sliced 1/2-inch thick
• 1/3 cup fresh mint leaves, large leaves torn by hand
• 2 tbsp extra-virgin olive oil
• 1 tbsp red-wine vinegar
• 1/2 tsp flaky sea salt, plus more to taste
• 1/8 tsp freshly ground black pepper

Method

Set up to drain
Set a colander over a bowl and chill a wide serving bowl if convenient; the cold bowl helps the salad stay crisp while you prepare the produce.
Look for: The colander sits securely over a bowl with room for juice to collect.
Cut the watermelon
Remove the rind and cut the watermelon into 3/4-inch cubes, transferring the pieces to the colander so loose juice can drain while you prepare the other produce.
Look for: The watermelon pieces are bite-sized and excess juice drips into the bowl below.
Cut the tomato and cucumber
Core the tomatoes and cut them into fork-friendly 3/4-inch pieces; halve the cucumber lengthwise and slice it 1/2-inch thick so the pieces sit comfortably with the watermelon.
Look for: Tomato and cucumber pieces are similar in scale to the watermelon cubes.
Drain the produce
Add the tomatoes and cucumber to the colander and let the cut produce stand for 5 minutes; tip off pooled liquid gently without pressing or squeezing the fruit.
Look for: The produce looks moist but no longer sits in a puddle of juice.
Whisk the light dressing
In a small bowl, whisk the olive oil and red-wine vinegar until lightly emulsified, then stir in the black pepper; keep the dressing separate until the produce is drained.
Look for: The dressing looks lightly cloudy and coats the back of a spoon.
Dress gently
Transfer the drained produce to the chilled serving bowl and drizzle with enough dressing to lightly coat; fold with a broad spoon only a few times to keep the pieces intact.
Look for: A thin sheen of dressing clings to the produce without collecting at the bottom.
Add fresh mint
Scatter the torn mint leaves over the salad and fold once or twice with a broad spoon, just enough to distribute the leaves without bruising them.
Look for: Mint leaves remain visibly whole, bright, and fragrant.
Season and serve
Finish with flaky sea salt to taste and serve promptly while the cucumber is crisp and the mint stays fresh; if making ahead, hold back both dressing and salt until the last moment.
Look for: The salad tastes bright and lightly dressed, with no pool of juice in the serving bowl.