Mint is our ingredient of the season. In the kitchen we’ve made a few mojitos, some agua fresco, and a Tex-mex quinoa salad. For the (outdoor) shower we have a sand and salt body scrub.

Guys, today we’re throwing mint and watermelon together and calling it a salad. That’s it! It’s so amazingly simple, yet perfectly refreshing on a hot summer day. If you’re looking for a more complex recipe for watermelon salad, they’re out there, but I’m (nearly) a watermelon purist and those recipes never appealed to me. Though on one sweltering summer day in West Philly I threw mint and watermelon together, and now I’m hooked on this simple pairing!

I usually cut my watermelon in half and use a spoon to eat it straight from the rind. No joke. But, if I’m going to get fancy and call it a salad, then I have a super simple method for easily cutting the melon into cubes without making a huge mess. I promise, this is totally worth two cents.

1. Begin by cutting the whole watermelon into quarters. Follow the steps below for each quarter.

2. With the rind on the cutting board, make equally spaced cuts down through the melon to the rind – you will end up with cuts on both open faces of the melon.

3. On both open faces make equally spaced cuts that are perpendicular to your original lines.

4. The center cubes of the melon should now fall out. Once you’ve removed all of the loose cubes, stick your knife in the melon near the rind and cut out the remaining pieces.

With your watermelon cut, coarsely chop your mint.

Mix the two together and enjoy… but don’t eat it too fast, if you have some salad still in your fridge by Thursday, we’ll show you how to use your leftovers!