Watermelon Salad
Leila Hassan
@leilahassantable
Prep
10 min
Cook
—
Total
10 min
Servings
6
Difficulty
Easy
Let's cook
Chill everything
The watermelon and cucumber must be properly cold. Room-temperature melon tastes flat and watery.
Drain the melon
Cube the watermelon and let it drain in a colander for 10 minutes. That juice would flood the plate otherwise — save it and drink it.
💡Ten minutes of draining is the difference between a salad and a soup.
Soften the onion
Soak the sliced onion in cold water for 5 minutes to take the raw edge off, then drain and dry.
Dress lightly
Whisk the lime juice, olive oil, and honey. Watermelon needs very little dressing.
Combine at the last second
Toss gently with the mint, add flaky salt and black pepper, and serve immediately.
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📝 Tips, swaps, and make-ahead notes
The salt is what makes this work — it draws out the melon's sweetness and stops it tasting one-dimensional. Assemble within a couple of minutes of serving.
- •Add: Feta, olives, or toasted pistachios.
- •Herbs: Basil works as well as mint, or use both.
- •Spicy: A pinch of chilli flakes or Tajín over the top.
Nutrition & Safety
Calories
128kcal
Protein
2g
Carbs
24g
Fat
4g
⚠️ Allergen & Safety Note
Check every ingredient label against your own allergies before cooking. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
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