Make Ahead

Cucumber and Watermelon Salsa

June 11, 2010
1 Ratings
  • Serves about 3 cups
Author Notes

This is an amazingly fresh and crisp salsa. When I serve it, the trick is to serve it really cold. To keep it cold, I fill a medium bowl with crushed ice, then nestle a smaller bowl filled with the salsa down into it. - CAROLYNB —CAROLYNB

Test Kitchen Notes

I served this with Grilled Swordfish and it was delicious. I found the textures and flavors to be quite balanced. The cucumber provided some cool relief from the jalapeno. The honey sweetened it up just right and the lime juice gave it some punch. I would most certainly make this again. - sticksnscones
—The Editors

What You'll Need
  • 2 cups seedless finely chopped watermelon
  • 1/2 cup chopped English cucumber
  • 1/4 cup finely chopped red onion
  • 1/4 cup finely chopped sweet red bell pepper
  • 1 jalapeno pepper, seeded and finely chopped
  • 1/4 cup minced fresh cilantro
  • 1 tablespoon minced fresh basil
  • 1 tablespoon minced fresh mint
  • 3 tablespoons honey
  • 1 tablespoon fresh lime juice
  • a bag of baked tortilla chips for serving
  1. In a large bowl, combine the melon, cucumber, onion, peppers and herbs.
  2. Drizzle with honey and lime juice and gently toss to evenly coat.
  3. Refrigerate for at least 1 hour before serving.
Contest Entries

See what other Food52ers are saying.

1 Review

John B. February 21, 2014
Thank you for a fantastic recipe - it's so refreshing and went beautifully with our pan-fried Trevally fillets.
I mixed the dressing separately using less honey (1Tb) and 2Tb lime and added a pinch of salt to give it the salt/sweet/sour/chili! Thanks again, we'll be eating this again.