With fresh ingredients and a homemade vinaigrette, this Watermelon Salad is a great summertime salad that combines sweet and salty for the perfect balance!
A TASTY WATERMELON SALAD RECIPE
The combination of salty and sweet in this Watermelon Salad is absolutely delicious. I know you may not normally think to put watermelon in a salad but it really adds a unique and surprising flavor. Topped with a lime vinaigrette dressing, it really sets it over the top and is super refreshing. So many fresh flavors come together to create this Watermelon Salad recipe that you have to make it at least once!
FREQUENTLY ASKED QUESTIONS:
If you cannot find baby cucumbers you can also use an English cucumber in its place. They do not need to be peeled.
We use crumbled in this recipe, but you can use a block of feta and crumble it yourself as well.
Fresh squeezed is best and more fresh. In a pinch you can use bottled but it will not taste the same.
Yes, you can make it about 2 days ahead of time and keep it stored and covered in the refrigerator until ready to use. Make sure that you bring it to room temperature before adding to the salad.
I really like to serve this when we do cookouts. It goes great with chicken, steak and pork.
This is best when it is first made but can be stored covered in the refrigerator for 1-2 days but may become watery so I suggest serving with a slotted spoon.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- lime juice
- granulated sugar
- kosher salt
- olive oil
- seedless watermelon
- baby cucumbers
- red onion
- feta cheese
- mint leaves
HOW TO MAKE WATERMELON SALAD:
Place lime juice and sugar in a shaker jar with a tight-fitting lid. Shake or stir until sugar is completely dissolved. Add salt, pepper and olive oil. Shake again until well mixed. Set aside.
In a large mixing bowl, place watermelon, cucumbers, onion, half of the Feta cheese and mint leaves.
Gently toss until combined.
Add about ⅔ of the dressing, and gently toss.
Transfer to a serving plate or bowl. Top with the remaining half of the Feta cheese and more mint, if desired.
Drizzle with the rest of the dressing, if desired.
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
Watermelon Salad (with Fresh Lime Vinaigrette)
For the dressing:
- ⅓ cup freshly squeezed lime juice about 6 small limes
- 2 Tablespoons granulated sugar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup olive oil
For the salad:
- 4-5 cups cubed seedless watermelon about half a large watermelon
- 1 cup baby cucumbers sliced in half moons (about 3 small)
- ⅓ cup thinly sliced red onion
- 8 ounce container feta cheese crumbled
- 2 Tablespoons torn mint leaves
- Place lime juice and sugar in a shaker jar with a tight-fitting lid. Shake or stir until sugar is completely dissolved. Add salt, pepper, and olive oil. Shake again until well mixed. Set aside.
- In a large mixing bowl, place watermelon, cucumbers, onion, half of the Feta cheese and mint leaves.
- Gently toss until combined.
- Add about ⅔ of the dressing, and gently toss.
- Transfer to a serving plate or bowl. Top with the remaining half of the Feta cheese and more mint, if desired.
- Drizzle with the rest of the dressing, if desired.
- A balsamic glaze can be replaced with the dressing in this recipe.
- The dressing can be made a few days ahead of time stored in the refrigerator.
- Baby arugula can be added to the salad.
- Crumbled feta is used in this recipe but you can use a block of feta and crumble yourself.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.