Watermelon and Cucumber Salad

Cool cubes of sweet melon and crisp cucumber with lime, chili, and a shower of herbs.

  • Serves6
  • Prep15 min
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Ingredients

  • 5 cups Blacktail Mountain watermelon, cubed
  • 2 cups Jibai Shimoshirazu cucumbers, sliced
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 1/3 cup fresh mint and cilantro, torn
  • 1 jalapeno or chili, thinly sliced (optional)
  • 1/2 tsp flaky salt

Method

  1. Cube the watermelon and slice the unpeeled cucumbers into thin half-moons.
  2. Combine them gently in a wide bowl so the melon does not break down.
  3. Whisk the lime juice and olive oil together and pour it over.
  4. Scatter the torn herbs and, if you like a little heat, the sliced chili.
  5. Finish with flaky salt and toss once, lightly.
  6. Serve right away, while both the melon and the cucumber are cold and crisp.
This is a study in two crisp, sweet crops at their summer peak. The Blacktail Mountain brings deep, candy-sweet flesh, and the Jibai Shimoshirazu cucumber answers with a clean, never-bitter crunch — no peeling needed, thanks to its thin skin. Keep everything cold and dress it at the last minute so nothing goes watery.