If you enjoy watermelon, this is your new summer salad. This simple watermelon salad recipe features classic Mediterranean flavors like crumbled feta cheese and fresh mint. Roughly chopped pistachios, lightly pickled onions, and a drizzle of olive oil make it delicious. amazing.
This layered approach may make this salad look fancy, but it’s easy to make and makes a stunning presentation. Get your largest dish for this recipe so the ingredients can be evenly distributed and used without stirring. Shaping this salad helps avoid the watery watermelon and messy feta that plagues many watermelon salads.
This watermelon salad was inspired by a salad we had in Tampa last summer. I loved the pistachios sprinkled on top, they were perfectly crunchy, and the green color contrasted beautifully with the bright red watermelon.
I’m still obsessed with the vinegar-soaked shallots I used in this dish. Watermelon Salad with Herb Yogurt DressingThis recipe worked well here too. The onions are lightly pickled, so they’re pungent but less intense, and a splash of the remaining vinegar adds a wonderful flavor to the entire salad.
Isn’t this gorgeous? This beautiful salad is sure to impress your guests at your summer parties.
How to Choose Your Watermelon
To make the best watermelon salad, start with a great watermelon. It’s frustrating to cut into a watermelon and find dull, flavorless fruit. I’m a fan of the Sugar Baby heirloom you see in these photos. Sugar Babies are nearly solid, dark green on the outside, often almost seedless, and have a wonderfully sweet flavor.
When choosing a watermelon, look for one that has the following characteristics:
- heavy for its size
- dull, matte
- isomorphic
- Dark green, with a yellow to orange “field spot” indicating adequate ripeness on the vine (the stronger the yellow-orange, the better)
Uses of watermelon waste
For this recipe, you will need half a small watermelon (3 pounds, or (about 4 cubic cups). Our little baby He loves Watermelon, so she takes care of the leftovers for us.
If you don’t have a watermelon-obsessed kid in your house, here are some other ways to enjoy watermelon:
Suggestions for serving watermelon salad
This refreshing watermelon salad could inspire an entire summer spread. Try serving it with other warm-weather favorites that won’t heat up the house, such as: Caprese sandwiches Or grilled options like: Pizza or Veggie BurgerFor complementary flavors, look for recipes that use fresh ingredients. mint, basil or pestoHere are some of my top recommendations:
Watch how to make watermelon salad
More Salads to Prepare This Summer
These refreshing salads make the best of summer produce like ripe berries, tomatoes and cucumbers.
Please let me know how your watermelon salad turns out in the comments! I would love to hear from you.
Watermelon salad
- author: Cookie and Kate
- fruit: 6 to 8 Side dishes 1S
- category: authority
- road: By hand
- kitchen: Mediterranean Sea
- Diet: vegetable
This classic watermelon salad recipe features crumbled feta cheese and fresh mint. Pickled green onions and chopped pistachios also make it a hit! This recipe makes 6 to 8 side salads.
size
ingredients
- 1 1 medium to large onion or 1/2 small red onion, cut into very thin slices (about ½ cup)
- 3 tablespoons Sherry vinegar or red wine vinegar
- ¼ teaspoon fine salt
- 3 1 pound ripe, seedless watermelon (about half a small round watermelon or 4 cups Cubes, cut into ¾-inch cubes
- ½ cup crumbled feta cheese (about 2 ounces)
- ⅓ cup Roasted, salted and chopped pistachios
- ¼ cup Extra virgin olive oil
- A small handful of fresh mint and/or basil leaves, torn if large, for garnish
- Flaky salt Or kosher salt to taste.
directions
- In a small bowl, combine the sliced green onions with the vinegar and fine salt. Stir until combined, then refrigerate to marinate briefly while you prepare the remaining ingredients (at least 10 minutes).
- Spread the watermelon cubes on a large platter or shallow serving bowl. Arrange the pickled onions on top, then spoon the remaining vinegar over the salad. Sprinkle the feta cheese and pistachios on top.
- Drizzle olive oil over the entire salad. Then sprinkle with a little fresh herbs and coarse salt. This salad is best enjoyed within an hour or two, but you can keep it in the refrigerator for up to 4 days.
Notes
Prepare in advance: Since watermelon begins to release moisture as soon as it comes into contact with salt, your best bet is to arrange the watermelon cubes on a platter and store everything separately until near serving time. Or, at the very least, wait until it’s time to serve to sprinkle coarse salt on top.
Make it dairy-free/vegan: You can omit the feta cheese, you may want to substitute it with shredded, pitted Kalamata cheese.
▸ Nutrition information
Did you make this recipe?
