Description
A refreshing and colorful summer salad made with juicy watermelon, crisp cucumbers, and a tangy balsamic drizzle. Perfect for a light lunch or a vibrant side dish.
Ingredients
Scale
- 6 cups watermelon, cubed
- 4 Persian cucumbers, sliced on a diagonal (about 13 oz / 365g)
- ½ red onion, thinly sliced (about 4 oz / 120g)
- 2 tablespoons fresh parsley or mint, chopped
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil (optional: use tahini for oil-free version)
- ¼ teaspoon salt
- Optional: Vegan feta cheese, crushed pistachios, arugula
Instructions
- Prepare the produce: Cube the watermelon, slice the cucumbers on a bias, thinly slice the red onion, and chop the herbs.
- In a large salad bowl, combine all the ingredients.
- Drizzle with balsamic vinegar and olive oil (or tahini for oil-free).
- Toss gently to mix everything well.
- Chill in the fridge for 30 minutes or serve immediately.
- Garnish with flakey sea salt, vegan feta, and pistachios if using.
Notes
Best served cold. You can swap balsamic vinegar for lemon juice for a citrus twist. Arugula adds a peppery note if included.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cook
- Cuisine: Fusion / Summer
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 9g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg