Looking for an easy watermelon salad? Then search no more, our savory, sweet side dish has only three steps while still using the freshest of ingredients.
Over the last seven days we’ve done a lot of outdoor grilling. Quite literally, pounds and pounds of beef and chicken have found their onto our propane and charcoal grills.
Needless to say, Kim and I have been dying for light, Summer salad. Yesterday, she came home from the store with a ripe watermelon tucked under her.
I knew that could mean only one thing, watermelon salad. After unloading the bags we got to work preparing one the easiest and freshest salads to ever grace our blog.
We can’t wait to share it with you.
Easy Summer Watermelon Salad Instructions:
First, start by dicing your watermelon into bite-sized cubes, thinly slice your red onion, chop or slice your Kalamata olives, and roughly chop the fresh mint.
Set them all inside a large mixing along with the feta cheese crumbles.
If your grocer offers any of these items pre-cut in our produce section, then I say go for it, save yourself the extra time.
Next, in medium mixing bowl with a whisk, combine the lemon juice, olive oil, and lemon zest. Whisk everything together vigorously to create a simple vinaigrette.
It’s important to note that you can try all sorts of flavored salad dressings by combining equal parts olive to different fruit juices (acids) and/or vinegars (Balsamic, Apple-Cider, etc).
Last, pour the dressing over the watermelon in the large mixing and give the salad a quick toss to coat all the ingredients before serving. Sprinkle the dish with salt and pepper to taste.
My only word of caution is in regards to storage, the lemon juice does a number on the delicate watermelon flesh.
So, if your making this dish in advance, I wouldn’t add the dressing until your ready to serve the salad.
Watermelon Salad Tips:
- If you have a small mason jar and lid, try mixing your dressing in that instead of the mixing bowl. Simply combine all the ingredients, seal it with the lid, and have a nice long shake session.
- When picking a watermelon, I try to use my sense of smell. Does it smell sweet? If so, you’re probably good, if not choose a different one.
- For a sweeter watermelon salad, try substituting balsamic vinegar for the lemon juice.
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- 16 Ounces Watermelon, (cubed)
- 3 Ounces Feta Cheese, (crumbled)
- 2 Ounces Red Onion, (thinly sliced)
- 2 Ounces Kalamata Olives, (chopped or sliced)
- 3 Tablespoons Mint, (fresh, chopped)
- 2 Tablespoons Lemon Juice, (fresh squeezed)
- 2 Tablespoons Olive Oil
- 1 Tablespoon Lemon Zest
- Salt and Pepper To Taste
- First, start by dicing your watermelon into bite-sized cubes, thinly slice your red onion, chop or slice your Kalamata olives, and roughly chop the fresh mint. Set them all inside a large mixing along with the feta cheese crumbles.
- Next, in medium mixing bowl with a whisk, combine the lemon juice, olive oil, and lemon zest. Whisk everything together vigorously to create a simple vinaigrette.
- Last, pour the dressing over the watermelon in the large mixing and give the salad a quick toss to coat all the ingredients before serving. Sprinkle with salt and pepper to taste.
The calories listed are an approximation based on the ingredients and does not reflect any substitutions or additional garnishments. Salad can be stored in your fridge for up to 2-days in a sealed container.
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Nutrition Information:Yield: 4 Serving Size: 4 Ounces
Amount Per Serving: Calories: 183Total Fat: 13gSaturated Fat: 4gUnsaturated Fat: 0gCholesterol: 18mgSodium: 461mgCarbohydrates: 12gFiber: 1gSugar: 8gProtein: 4g