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Watermelon Salad

Watermelon Salad

This Watermelon Salad is the ultimate summer dish! Bursting with refreshing flavors, it combines sweet watermelon, creamy feta, and fresh mint. Perfect for barbecues or picnics, this salad will have everyone asking for seconds!
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Salads
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1/3 cup olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon Tabasco or to taste
  • Salt and freshly ground black pepper
  • 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
  • 1 cup fresh mint leaves chopped, plus more for garnish

Equipment

  • Chef's Knife
  • Whisk

Method
 

  1. To make the dressing, in a small bowl, whisk together the olive oil, lemon juice, and Tabasco. Season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper).
  2. 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.

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 makes about 16 cups, enough for eight generous 2-cup servings.
  • 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.
  • Make ahead: The salad dressing can be made up to 3 days in advance; just whisk to re-combine before adding to salad.