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Watermelon Salad

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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.

A small wooden bowl of watermelon salad, topped with fresh mint and crumbled feta cheese.

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.

A top-down photo of the watermelon salad ingredients like watermelon, feta, and sliced red onion.

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).

The watermelon salad ingredients, like red onion, fresh mint, feta cheese, and kalamata olives, in a glass mixing bowl.

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.  

An angled photo of the watermelon salad in a small serving bowl loaded with onions, feta, and fruit.

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.

If you like this recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly’s Kitchen!

An angled photo of the watermelon salad in a small serving bowl loaded with onions, feta, and fruit.

Watermelon Salad

5 from 31 votes
Print Pin
Author: John
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 Servings

Ingredients

  • 16 ounces watermelon, cubed
  • 3 ounces feta cheese, crumbled
  • 2 ounces purple onion, thinly sliced
  • 2 ounces kalamata olives, chopped or sliced
  • 3 tablespoons mint leaves, chopped
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon lemon zest
  • Salt and pepper, to taste

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. 
  • 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.

Suggested Equipment

Nutrition

Serving: 4ounces | Calories: 183kcal | Carbohydrates: 13g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 19mg | Sodium: 467mg | Potassium: 198mg | Fiber: 2g | Sugar: 8g | Vitamin A: 951IU | Vitamin C: 16mg | Calcium: 135mg | Iron: 1mg

Notes

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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  1. Pingback: National Watermelon Day | Watermelon Recipes & Summer Overalls

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