Name: Watermelon Cucumber Salad with Mint and Basil
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 4-5 cups cubed watermelon (seedless, or remove black seeds); 2 medium English cucumbers (halved lengthwise, then sliced); 2 medium Cara Cara oranges, segmented; 3 apricots, sliced into wedges; 1/4 cup fresh mint, thinly sliced + more to taste; 1/4 cup fresh basil, thinly sliced + more to taste; 2 cups arugula; 1/4 cup extra virgin olive oil; 2 tablespoons freshly squeezed lemon juice; Sea salt and freshly cracked black pepper to taste; 1/4-1/2 cup pitted Castelvetrano olives, sliced; 2 medium ripe avocados, diced

Why Make This Recipe

Watermelon Cucumber Salad with Mint and Basil is a refreshing dish perfect for hot days or summer gatherings. The combination of sweet watermelon and crisp cucumbers, along with citrusy oranges and the aromatic touch of mint and basil, creates a flavorful and colorful salad. It’s easy to make, healthy, and provides a light, satisfying meal or side dish.

How to Make Watermelon Cucumber Salad with Mint and Basil

Ingredients:

4-5 cups cubed watermelon (seedless, or remove black seeds)
2 medium English cucumbers (halved lengthwise, then sliced)
2 medium Cara Cara oranges, segmented
3 apricots, sliced into wedges
1/4 cup fresh mint, thinly sliced + more to taste
1/4 cup fresh basil, thinly sliced + more to taste
2 cups arugula
1/4 cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
Sea salt and freshly cracked black pepper to taste
1/4-1/2 cup pitted Castelvetrano olives, sliced
2 medium ripe avocados, diced

Directions:

Pat dry the cubed watermelon and the sliced cucumbers to remove excess water. This will help the salad be less watery.
Combine the cubed watermelon, sliced cucumbers, orange segments, sliced apricots, basil, mint, and arugula in a large serving bowl. Toss to combine.
In a small bowl, whisk together the lemon juice and olive oil until emulsified. Season to taste with sea salt and pepper.
Drizzle on top of the salad and toss well to coat all the ingredients.
Add in the sliced olives and diced avocado and gently toss. Serve immediately.
NOTE: I recommend dressing only the amount of salad you plan to eat within a few hours and storing the rest of the salad without the vinaigrette, avocado, and olives.

How to Serve Watermelon Cucumber Salad with Mint and Basil

Serve this salad chilled for the best taste. It’s a great side for grilled meats or as a light lunch on its own. You can also pair it with a refreshing drink or serve it during a picnic to beat the heat.

How to Store Watermelon Cucumber Salad with Mint and Basil

Store any leftover salad in an airtight container in the refrigerator. To keep it fresh, do not add the dressing, olives, or avocado until you are ready to eat. The salad is best consumed within 1-2 days for optimal freshness.

Tips to Make Watermelon Cucumber Salad with Mint and Basil

For extra flavor, consider adding feta cheese or crumbled goat cheese.
If you want to add more crunch, try including some chopped nuts like almonds or walnuts.
Use fresh herbs if available, as they enhance the salad’s flavor.

Variation

Feel free to swap the fruits based on what you have on hand. You could use peaches instead of apricots or try adding pomegranate seeds for a tangy punch.

FAQs

Can I make this salad ahead of time?
Yes, you can prepare the ingredients and store them separately in the fridge. Add the avocado, olives, and dressing right before serving.

Is this salad vegan?
Yes, all the ingredients are plant-based, making this salad suitable for vegans.

Can I use regular cucumbers instead of English cucumbers?
Yes, you can use regular cucumbers, but be sure to peel them first for a better texture in the salad.