Begin by cutting about 4 cups of ripe watermelon into bite-sized cubes, ensuring each piece is sweet and juicy. Slice 2 medium cucumbers thinly. If using mini or English cucumbers, peeling is optional. Dice half a red onion finely and chop a generous handful of fresh mint. Place all in a large mixing bowl.

In a separate bowl, whisk together 3 tablespoons of red wine vinegar, 3 tablespoons of extra virgin olive oil, and 1 tablespoon of honey until well combined. Add a pinch of sea salt and a few cracks of black pepper.

Gently pour the dressing over the watermelon, cucumber, onion, and mint mixture in the large bowl. Toss the salad until all the components are evenly coated.

Cover the bowl with plastic wrap or transfer the salad into an airtight container. Refrigerate for at least 30 minutes before serving.