Watermelon, Tomato, and Cucumber Salad with Mint

Sweet watermelon, juicy tomatoes, crisp cucumber, and fresh mint make a lightly dressed summer side; briefly drain the cut produce before tossing so the bowl stays fresh rather than watery.

25 min

4 side servings

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

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

Equipment

Chef's knife · Cutting board · Colander · Mixing bowl · Wide serving bowl

Keep the fruit intact

Tip away pooled juice gently instead of squeezing the watermelon and tomato pieces.

Dress at the table

Drain and chill the cut produce ahead, then add dressing, mint, and flaky salt just before serving.

Prepare and cut

01. Set a colander over a bowl and chill the serving bowl if convenient; a cold bowl helps keep the cut salad crisp.

02. Cut watermelon into 3/4-inch cubes and leave it in the colander while you prepare the other produce, allowing loose juice to drain.

Cut and drain

03. Cut tomatoes into fork-friendly 3/4-inch pieces; halve cucumber lengthwise and slice 1/2-inch thick so the pieces match the watermelon.

04. Let the cut produce stand 5 minutes, then tip away pooled liquid without pressing or squeezing the fruit.

Dress the salad

05. Whisk olive oil and red-wine vinegar until lightly emulsified, then stir in black pepper; wait until draining is finished.

06. Drizzle dressing over the produce and fold with a broad spoon only a few times, stopping when the pieces are lightly coated.

Finish and serve

07. Scatter torn mint leaves over the salad and fold once or twice, just enough to distribute them without bruising.

08. Finish with flaky sea salt and serve promptly; delaying the salt and dressing helps preserve the cucumber's crisp texture.