Watermelon Salad

Light, fresh, and oh-so-juicy, this easy Watermelon Salad pairs summer's sweetest melon with crunchy red onion, cool fresh mint, and tangy feta cheese.

Course Salad

Cuisine American

Prep Time 10

Cook Time 5

Total Time 15

Servings servings (2 cups each)

Calories 250kcal

Author Meggan Hill

Ingredients

For the dressing:

1/3 cup olive oil
3 tablespoons fresh lemon juice
1 teaspoon Tabasco or to taste
Salt and freshly ground black pepper

For the salad:

1 small seedless watermelon cut into 1-inch chunks, chilled (about 10 cups)
8 ounces feta cheese crumbled (about 2 cups)
1 small red onion thinly sliced (see note 1)
1 cup fresh mint leaves chopped, plus more for garnish (see note 2)

US Customary - Metric

Instructions

To make the dressing, in a small bowl, whisk together the oil, lemon juice, and Tabasco. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper).
In a large bowl, add the watermelon, feta, onion, and mint. Drizzle with the dressing and gently toss to combine. Garnish with mint and serve chilled.

Video

Notes

Red onion: Thin slices of sweet Vidalia onion would be delicious here, too.
Mint: substitute 1 cup chopped fresh basil for the mint, if desired.
Yield: This Watermelon Salad recipe makes about 16 cups, enough for eight generous 2-cup servings (or a big bowl for a backyard bowl).
Storage: Watermelon Salad is best within the first two hours after it is made. Store leftovers in an airtight container for up to 4 days (the quality will deteriorate with time but the salad is still safe to eat).
Make ahead: The salad dressing can be made up to 3 days in advance, just whisk to re-combine before adding to salad. The watermelon and onion can be cut up to 3 days in advance, and stored separately in the refrigerator, as well.

Nutrition