Watermelon Cucumber Herb Salad
How to make a watermelon cucumber herb salad that’s refreshing, hydrating, and genuinely enjoyable to eat! This is one of those salads I keep coming back to, especially on hot days. It’s crisp, juicy, and seasoned with a light vinaigrette.
Watermelon isn’t just hydrating; it’s also rich in lycopene, a powerful antioxidant that has been shown in studies to help protect the skin from UV damage and reduce signs of photoaging. Cucumbers add even more hydration, making this salad especially refreshing if you struggle with dry skin or dehydration (i.e. me since I deal with eczema and have a dry skin type!). Fresh herbs like mint and basil contribute polyphenols with anti-inflammatory properties, while the light vinaigrette adds a boost of vitamin C and additional antioxidants.
PMIDs: 36606553, 27662341, 37850332
Watermelon Cucumber Herb Salad
Ingredients
- 2 cups watermelon, cut into ½” cubes
- 3 Persian cucumbers, sliced
- ½ red onion, sliced
- ⅓ cup mint leaves, chopped
- ⅓ cup Thai basil leaves, chopped
Vinaigrette
- 2 Tbsp lime juice
- 2 Tbsp lemon juice
- ½ Tbsp fish sauce
- 1 Tbsp rice vinegar
- 2 Tbsp water
- 1 tsp honey
- 1 tsp sesame oil
Instructions Start Cooking
- Prep fruits and vegetables accordingly then transfer to a large bowl.2 cups watermelon, 3 Persian cucumbers, ½ red onion, ⅓ cup mint leaves, ⅓ cup Thai basil leaves
- Make the vinaigrette, add into the salad, and mix thoroughly.2 Tbsp lime juice, 2 Tbsp lemon juice, ½ Tbsp fish sauce, 1 Tbsp rice vinegar, 2 Tbsp water, 1 tsp honey, 1 tsp sesame oil
Hi, I’m Tam!
I’m a Vietnamese American and the creator behind this recipe blog. I was previously a scientist but now do recipe development and content creation. I turned my love for research and food into intentional, science-backed cooking…
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