Watermelon Salsa: The Unlikely Duo of Summer’s Crunch and Fruit’s Juiciness

Had to start with this weird thing I did last weekend. Took a watermelon—big, shiny, cold—and I spooned out some flesh, yeah. But then, instead of just eating it, I chopped it up into tiny cubes and threw in a splash of lime, a handful of chopped cilantro, and a dash of sea salt. The smell? Bright, clean, almost herbal—like fresh-cut grass mixed with candy sweet. The texture of the watermelon, firm but succulently soft, surprised me with how it held up against the crisp bite of cucumber and crunchy red onion I added later. It’s not something I saw coming. Why I keep making this? Because it’s so damn refreshing in the middle of the heat wave. It’s like eating a tiny, juicy rebellion when you’re tired of the usual salads or chips. Something about the crunch and sweetness together makes my brain happy for no good reason.

Watermelon Cucumber Salad with Lime and Cilantro

This salad features fresh watermelon flesh cut into small cubes, combined with thinly sliced cucumber, red onion, chopped cilantro, lime juice, and sea salt. The ingredients are mixed and chilled to create a crisp, juicy, and herbaceous dish with a vibrant appearance and refreshing texture.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4

Course: Main Course

Cuisine: Contemporary

Calories: 120

Ingredients Equipment Method

Ingredients

  

• 4 cups watermelon flesh cubed, approximately 1-inch pieces
• 1 cucumber cucumber thinly sliced
• 0.5 red onion red onion thinly sliced
• 1 cup chopped cilantro
• 2 limes lime juice freshly squeezed
• 1 teaspoon sea salt

Equipment

• Chef's knife
• Cutting board
• Bowl
• Juicer or citrus reamer
• Spoon

Method

 

1. Use a chef's knife and cutting board to cut the watermelon flesh into roughly 1-inch cubes, then transfer them to a large mixing bowl.
   4 cups watermelon flesh
2. Thinly slice the cucumber and red onion using the chef's knife, and add them to the bowl with the watermelon.
   1 cucumber cucumber, 0.5 red onion red onion
3. Juice the limes using a citrus reamer or juicer until you have about 1/4 cup of lime juice, then pour it over the salad mixture.
   2 limes lime juice
4. Add the chopped cilantro and sprinkle the sea salt over the mixture. Toss everything together gently with a spoon until well combined.
   1 cup chopped cilantro, 1 teaspoon sea salt
5. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes to allow flavors to meld and the salad to chill.
6. Serve the salad cold, garnished with additional cilantro if desired, for a bright and juicy dish.

Sometimes I wonder if I’m just hoping for one more reason to eat watermelon before it’s gone. This salsa feels like a secret, almost like sneaking dessert onto your savory plate. Don’t overthink it. Just chop, toss, and enjoy that weird, perfect bite that’s just summer on a spoon.