Juicy. Refreshing. Summer in a bowl.
Let’s Talk About This Salad
This recipe is as fresh as it gets.
Watermelon and cucumber are a dream team—both are super hydrating and crisp.
Add a few torn basil leaves, a splash of rice vinegar, and a grind of black pepper? Magic.
It’s the kind of salad you want to eat outside, barefoot, maybe with something grilled.
No fancy steps, no cooking. Just slice, toss, and eat.
🍽️ Servings & Time
- Makes: 4 servings
- Time: 15 minutes (start to finish)
🧡 Why I Love This Recipe
This salad is one I come back to every single summer. It’s so simple, but somehow tastes like you did something fancy.
Here’s why it’s a staple in my kitchen:
- The combo of sweet, cool, and peppery is perfection.
- It’s done in 15 minutes, no stove required.
- It travels well for potlucks or picnics.
- I’ve never made this and not had someone ask for the recipe.
- It’s so refreshing on hot days—like edible air-conditioning.
🔬 Why This Recipe Works (Quick Science)
- Watermelon and cucumber both have high water content. They cool you down and keep things light.
- Rice vinegar adds just enough acid to balance the sweetness from the melon.
- Basil adds a bright, herbal note that cuts through the wateriness.
- Black pepper enhances the flavor without overpowering anything.
🍉 What You’ll Need
Ingredients:
- 4 cups watermelon, cut into 1-inch chunks
- 1 medium cucumber, thinly sliced (peeled if waxy)
- 1 handful fresh basil leaves, torn
- 1 tbsp rice vinegar
- Fresh cracked black pepper (to taste)
- Optional: Pinch of flaky sea salt
👩🍳 Tools You’ll Need
- Cutting board
- Chef’s knife
- Mixing bowl
- Salad tongs or large spoon
- Measuring spoons
👌 Pro Tips
- Use cold watermelon. It makes the salad even more refreshing.
- Don’t overdress. The ingredients shine best with just a little vinegar.
- Tear the basil. Chopping bruises it and makes it go dark.
- Serve right away. The longer it sits, the more water it releases.
- Try seedless watermelon to keep things mess-free.
🔄 Substitutions & Variations
- Swap mint for basil for a cooling twist.
- Use apple cider vinegar or lime juice if you don’t have rice vinegar.
- Add crumbled feta for a salty bite.
- Throw in thinly sliced red onion for more zing.
🕒 Make Ahead Tips
- Slice watermelon and cucumber up to 1 day ahead.
- Store separately in the fridge in airtight containers.
- Add basil and vinegar just before serving.
👩🍳 Step-by-Step Instructions
Step 1: Prep the Watermelon
Cut 4 cups of watermelon into 1-inch chunks. Try to remove most seeds if it’s not seedless.
Step 2: Slice the Cucumber
Thinly slice 1 medium cucumber. Peel it if the skin is thick or waxy.
Step 3: Tear the Basil
Grab a small handful of fresh basil and gently tear the leaves into smaller pieces.
Step 4: Combine Everything
In a large bowl, gently toss together the watermelon chunks, cucumber slices, and torn basil.
Step 5: Dress It Up
Drizzle 1 tablespoon of rice vinegar over the salad and crack fresh black pepper to taste. Add a small pinch of flaky sea salt if using. Gently toss again.
Step 6: Serve Immediately
Transfer to a clean serving bowl and bring it to the table right away.
🥡 Leftovers & Storage
- Store in an airtight container in the fridge.
- Best eaten within 1 day (after that, the texture goes soft).
- Avoid freezing—won’t hold up.
❌ Common Mistakes
- Using overripe watermelon: It’ll turn mushy fast.
- Dressing too early: Makes the salad watery.
- Cutting basil with a knife: Tearing keeps the flavor and look fresh.
- Too much vinegar: A little goes a long way.
🍗 What to Serve With
- Grilled chicken or shrimp
- A crusty baguette and some soft cheese
- Tofu skewers or veggie burgers
- A chilled rosé or sparkling water with mint
❓ FAQ
Can I make this ahead of time?
Yes—just prep the watermelon and cucumber. Add basil and vinegar right before serving.
What kind of cucumber works best?
English or Persian cucumbers are best—they’re less watery and have thinner skin.
Do I need to salt the cucumber first?
Nope! This salad is best fresh and unsalted until the very end.
Can I double the recipe?
Absolutely! Just make sure your bowl is big enough to toss it gently.
🌞 That’s It!
This salad is one of those recipes that just gets summer. It’s quick, it’s delicious, and it looks beautiful on the table. If you try it, let me know how it went! I’d love to hear what twists you added—or if it became your go-to summer salad too. 💬 Drop a comment and let’s chat!