Watermelon Salad Recipe
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Don't let your summer pass without making this unique and refreshing Watermelon Salad! Creamy, crunchy, savory, and sweet, it will be the star of all your summer cookouts.
Servings: 6 to 8
Ingredients
- 2 large limes, juiced (about 4 tablespoons)
- 2 teaspoons honey
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- ¼ cup extra-virgin olive oil
- ½ cup thinly sliced red onion
- 5-6 cups cubed seedless watermelon (from about 1/2 large watermelon)
- 1 English cucumber, chopped
- 1/3 cup Kalamata olives (see notes)
- 1 cup cherry tomatoes, halved
- 6 ounces feta cheese, cut into 3/4-inch cubes
- 2 tablespoons chopped fresh mint, plus more for garnish
- 1 tablespoon chopped fresh basil, plus more for garnish
- flaky salt, to finish, optional
Instructions
- In a small bowl, mix together the lime juice, honey, salt, pepper and olive oil. Set aside.
- Place the sliced onions in a medium bowl and cover with cold water. Set aside and let the onions soak while you prepare the other ingredients. This step is optional but will help tone down the sharp onion flavor.
- Place the watermelon cubes, cucumbers, olives, cherry tomatoes, feta, mint, and basil in a large bowl. Drain the onions and add them to the bowl. Drizzle with dressing and toss very gently to combine.
- Sprinkle with remaining mint, basil, and a few pinches of flaky salt to taste, if using. Serve immediately or wait to dress the salad just before serving and refrigerate for up to 4 hours.
Notes
Kalamata olives: Try not to use pitted olives that look mushy and pasty which often taste overly salty. If serving the salad family-style, I always add them without removing the pit. For guests, I buy unpitted and remove the pit before adding to the salad. The extra bit of effort is worth it. If buying pitted, choose whole pitted olives as opposed to sliced.
Storage: This watermelon salad is best served within two hours of assembling. The cucumbers and watermelon will release a lot of juices which will water down the salad if left to sit for too long. That said, we still enjoy the leftovers the next day, even if the ingredients aren't as fresh and crispy.
If you have leftovers, place them in an airtight container as soon as possible. Refrigerate for 1 to 2 days.