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watermelon and cucumber salad featured

Refreshing Watermelon and Cucumber Salad

This vibrant watermelon and cucumber salad combines juicy melon, crisp cucumbers, and fresh herbs with a tangy balsamic reduction for the perfect summer side dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Fruit Salads
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups watermelon chopped into cubes
  • 2 cups cucumber chopped or sliced
  • ΒΌ cup fresh basil sliced into ribbons
  • 2 TBSP fresh mint leaves
  • 1 cup balsamic vinegar
  • Maldon salt or sea salt to taste

Equipment

  • Large mixing bowl
  • Small saucepan
  • Sharp knife
  • Cutting board

Method
 

  1. Combine watermelon cubes, cucumber pieces, and basil ribbons in a large bowl.
  2. In a small saucepan, bring balsamic vinegar to a boil over medium heat. Reduce heat to low and simmer, stirring occasionally, until reduced by half and thickened (7-10 minutes).
  3. Add fresh mint to the salad, drizzle with balsamic reduction, and gently toss to combine.
  4. Finish with a sprinkle of Maldon salt or sea salt to taste. Serve immediately.

Notes

  • For best results, serve this salad immediately after preparation.
  • If needed, you can store components separately and assemble just before serving.
  • Add feta cheese for a delicious variation.
  • The salad will keep in the refrigerator for up to 24 hours, though the texture will soften.