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Watermelon Strawberry Cucumber Salad

Watermelon strawberry cucumber salad with a light lime dressing is a no-cook, hot-weather side that stays crisp. Juicy watermelon and sweet sliced strawberries pair with cucumber and torn mint for a fresh, colorful bite.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 3 cup watermelon
  • 1.5 cup strawberries
  • 1 English cucumber
  • 0.25 cup fresh mint leaves
  • 0.25 tsp flaky sea salt
  • 0.25 cup crumbled feta optional
Lime dressing
  • 3 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tbsp honey

Equipment

  • 1 sheet pan

Method
 

Build the salad
  1. Arrange the watermelon, strawberries, and English cucumber on a large serving platter in an even layer for balanced bites.
  2. Drizzle the olive oil, lime juice, and honey mixture over the salad so it coats the fruit and vegetables evenly.
  3. Top with torn fresh mint leaves and flaky sea salt to add brightness and a light crunch.
  4. Sprinkle crumbled feta over the salad, if using, for a salty, creamy contrast.
  5. Serve immediately so the watermelon stays juicy and the cucumber remains crisp.
Make the quick lime dressing
  1. Whisk the olive oil, lime juice, and honey together until the honey dissolves and the dressing looks smooth.

Notes

For the best texture, slice strawberries and cucumber right before assembling so they don’t release extra juice. Refrigerate leftovers in an airtight container up to 1 day; the salad will soften, but it’s still enjoyable. To make it dairy-free, omit the feta without changing the rest of the recipe.