Watermelon Salad with Cucumber and Mint
We just got back from a week in Maine with Miles’ family. We go every year and it is my favorite week.
His parents have a lake house on Estes Lake in Alfred, Maine. It is the kind of house that is so comfortable that you don’t feel bad about walking into it with sandy feet, but has beautiful furnishings, a sprawling layout with ceiling-high windows and a porch right over the edge of the lake. We spend our days waterskiing and surfing behind their boat, steaming lobsters, making cocktails, and our nights suana-ing and skinning dipping in the lake. We eat ice cream at the end of every night, and usually crack a beer around 1130 (AM).
It’s the best!
My sister-in-law made a salad similar to this while we were there and I fell in love with it. It is an easy summer salad that sends watermelon in a savory direction which is really nice. I use fresh mint in this recipe, but I’ve seen a similar salad with arugula which is also good. I left out the crumbled feta int his recipe, but that also adds a nice salty touch. If you use it, use less salt when you finish the salad.
I suggest eating this as soon as you make it since the salt will cause both the cucumber and watermelon to release a lot of their water.
- 1 english cucumber, chopped into 1 inch pieces
- 6 cups watermelon chopped into 1 inch cubes
- 1/3 cup chopped fresh mint leaves
- extra virgin olive oil to drizzle about 1-2 Tbsp
- flaky salt and fresh ground black pepper to taste
- Combine watermelon and cucmbers in a large bowl.
- Top with mint, drizzle with olive oil and season with salt and pepper.
- Enjoy right away!
- If you are bringing this somewhere, or want to prep it beforehand, just wait to add the mint (chop it at the last minute too otherwise it will get black), olive oil, and s&p until the last minute.
