Pieces of watermelon and cucumber are tossed with balsamic vinegar and onions to make a delightful side dish for summer. This refreshing side salad is perfect for those hot summer days.
During summer I am constantly craving cold fruits and veggies. Those hot days can really get to you and sometimes I am just in the mood for something lighter. This watermelon cucumber is salad is just perfect for that, I really don’t think it gets more much summery than this dish. It is the perfect side dish to go with the Vegan Ribs. If you need more summery dish inspiration be sure to check out the Air Fried Pickles, and Vegan Cannoli Dip as well!
I have one tip for this watermelon cucumber salad and that is just to make sure everything is very cold! This salad needs that crisp, coolness to it and nothing is more gross than hot watermelon. For this recipe my intention was actually to buy a small mini seedless watermelon but unfortunately my store was out, so I did have to use the pre-cut watermelon which I do my best to avoid. If you are using a whole watermelon, I would suggest cutting the watermelon up prior to using it and refrigerating it beforehand. Otherwise, you can let this salad sit in the fridge for 3 to 4 hours before serving but if everything is already cold you don’t have to do that!
I love mini cucumbers. They are sweeter, crunchier, and basically seedless. If you can’t find them I would suggest using an English cucumber, pretty much the only difference can be the size. If you can’t find that and you are using just a regular cucumber then I would suggest peeling it and removing the seeds. However, I feel like it is relatively easy to find mini cucumbers most places these days, especially in summer.
Watermelon Picking Tips
Picking a good watermelon can be hard. I’ve had ones that I think are going to be great and they sort of end up sucking. First thing, I usually buy a mini seedless watermelon. I find them to be more manageable for cutting and they seem to be sweeter due to their more evenly round shape. The next thing is you want your watermelon to have a nice yellow spot on it, if it is whiter in color pick a different one. Finally, give them a knock. The watermelon should have a nice deep, hollow sound to it, if it doesn’t and get a new one. Everyone has their ways of picking the optimal watermelon but these are my tips and tricks!
Add Ons
I really wanted to keep this salad very simple but if you are looking to amp it up I do have a few ideas. First, you can serve this over a bed or arugula with some grilled tofu or tempeh and that would be absolutely delicious. Second, you can add nuts to it I would either do pistachios or walnuts. Third, you can add a vegan feta to it, this one from Follow Your Heart is amazing or you can make your own with tofu.
Watermelon Cucumber Salad FAQ
- How long does this last in the fridge? I would really only say up to 2 days, this is best enjoyed when fresh because the cucumbers and watermelon will start to soften fairly quickly.
- I am oil free, what should I do? You can leave it out. I think a runny tahini could be a great substitute here instead of oil.
- Can I use different herbs? Sure, feel free to use fresh mint, fresh basil, fresh oregano – this is very easy to customize and make things how you like!
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Watermelon Cucumber Salad
Ingredients
- 4 Persian cucumbers cut on a bias (about 13 ounces/365g)
- 6 cups watermelon cubed (about 21 ounces/600g)
- ½ red onion thinly sliced (about 4 ounces/120g)
- 1 green onion chopped
- 2 tablespoons parsley chopped
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- ¼ teaspoon salt
Instructions
- Prepare the watermelon, cucumber, onions and parsley. Cut according to description of ingredients. Cut the watermelon into bite size cubes and I prefer to cut the cucumber on a slight bias.
- In a bowl combine all the ingredients and mix together.
- Chill in the fridge until ready to eat. Top with flakey sea salt if desired.
Video
Notes
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