Begin by selecting a ripe, seedless watermelon and cut it into bite-sized cubes, aiming for about 4 cups.

Next, slice 2 English cucumbers into thin rounds for that satisfying crunch.

Use a sharp knife to carefully dice one jalapeño, removing the seeds if you prefer less heat.

Zest and juice one lime, ensuring you catch every drop of its bright flavor to elevate the salad.

In a large mixing bowl, gently toss together the cubed watermelon, sliced cucumbers, and diced jalapeño.

Drizzle the freshly squeezed lime juice and sprinkle the zest over the mixture.

Tear fresh basil or mint into smaller pieces and add them for an aromatic touch.

Finally, season the salad with a pinch of sea salt to enhance the flavors, stirring until everything is evenly combined.

Cover the bowl and refrigerate for at least 1 hour.

Once chilled, give the salad a gentle toss to redistribute the ingredients and serve.