Target: 6 × 4 inches · landscape

Watermelon, Tomato, and Cucumber Salad with Mint

25 min · 4 side servings

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

1. Set a colander over a bowl and chill the serving bowl if handy. Cut watermelon into 3/4-inch cubes and let loose juice drain as you prep.

2. Cut tomatoes into 3/4-inch pieces and cucumber into 1/2-inch slices. Drain the cut produce 5 minutes, then tip off pooled juice gently.

3. Whisk olive oil, red-wine vinegar, and pepper; drizzle lightly over the drained produce and fold a few times to coat.

4. Add torn mint with a gentle fold, finish with flaky salt, and serve promptly while the cucumber is crisp.

Cook’s note: Drain pooled juice without pressing the fruit, and wait to dress and salt until serving time.