Watermelon salad recipes keep showing up every summer for a reason. Sweet, cold cubes of watermelon, salty feta broken into little pieces, mint that tastes freshly picked, then a quick drizzle of extra virgin olive oil, it all clicks in a way that’s easy but still hits the spot.
It can be on the table in less than 15 minutes, no stove, no oven, no extra fuss. It’s just as at home next to burgers at a cookout as it is on its own when you want something light in the middle of the day. What makes it work comes down to choosing the right stuff and putting it together with a little care.
How to Make a Watermelon Salad Recipe
Putting together a watermelon salad is simple. One doesn’t need any special tools, and the method is clear enough to handle even if it’s being made for the first time.
Step 1: Prep the Watermelon and Fresh Produce
Start with a ripe watermelon. A good one is heavy for its size, and the pale spot where it touched the ground should be creamy yellow, not white. Remove the rind completely, then cube the flesh into 1-inch pieces.
Next, thinly slice the red onion and soak the slices in cold water for a few minutes. This helps defuse the sharpness without taking away the crunch. Rip or roughly chop fresh mint leaves; put aside.
Step 2: Whisk Together the Extra Virgin Olive Oil Dressing
A watermelon salad recipe is very simple with a little dressing. In a small bowl, mix 2 tablespoons of extra virgin olive oil from Spain with 2 tablespoons of fresh lime juice, a drizzle of honey, a pinch of kosher salt, and freshly ground black pepper.
Add and whisk until the mixture is partially thickened but holds together. Light and citrusy dressing designed to complement the watermelon rather than overpower it. For an extra spicy kick, add a couple of red pepper flakes.
Step 3: Assemble and Serve
Place the watermelon cubes, drained red onion slices, and any other ready ingredients in a large bowl. Pour the dressing over and lightly toss, not too much or too early, as it can damage the watermelon if tossed too hard or too early.
Top with crumbled feta, torn herbs, and drizzle with a little more EVOO and black pepper. It’s best to prepare a watermelon salad right before serving. Once dressed, the watermelon starts to exude juice rather rapidly. Leftover food may be refrigerated for up to 2 days in an airtight container.
Does Extra Virgin Olive Oil (EVOO) Go Well in Watermelon Salads?
At first, it can feel like a strange choice. Watermelon is sweet enough and full of juice on its own, so tossing olive oil into it naturally makes one wonder whether it really does anything to improve the dish.
Why Extra Virgin Olive Oil from Spain Works in This Salad
Olive oil adds a savory depth that pushes back against watermelon’s sweetness. That little tug-of-war is what keeps the salad from tasting like a single, sugary note. It also serves a practical purpose: it acts as the glue. Sweet, salty, tangy, and herbal flavors don’t sit in separate corners; they come together to taste like one finished dish rather than a pile of parts.
Stir it with lime juice, and one gets a quick, light vinaigrette that clings to both the melon and the feta. For that reason, many Mediterranean-leaning watermelon salads treat olive oil as a given, not something one tosses in only if they feel like it.
What category of Olive Oil to Choose
When making this salad, be sure to use extra virgin olive oil from Spain. Extra virgin olive oil has the lowest acidity and the strongest flavor of all olive oils. Spanish extra virgin olive oil is ideal since it tends to be mild with a hint of fruitiness.
An early-harvest extra virgin olive oil will have a peppery finish that contrasts well with the fruit’s sweetness. Stay away from heavily processed or flavored olive oils, as they can clash with the watermelon. Two tablespoons are sufficient for coating a medium-sized watermelon half.
Ingredients
The watermelon salad recipe includes only a few staple ingredients. There are some optional ingredients you can add to tweak the recipe just a bit.
What Goes Into This Recipe
- Seedless watermelon, approximately 3 pounds, cut into 1-inch cubes
- Feta cheese, 4 ounces, crumbled
- Extra virgin olive oil from Spain, 2 tablespoons
- Fresh lime juice or lemon juice, 2 tablespoons
- Fresh mint leaves, torn or roughly chopped
- Red onion, 1 small, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
Optional Additions
Chopped English cucumber gives the salad that crisp, watery bite that keeps everything feeling bright and refreshing. For a salty, briny note, Kalamata olives work well, and so do Castelvetrano; they balance the watermelon’s sweetness without taking over. Basil fits right in next to the mint, or you can swap it in and let it carry the herbal side on its own.
For more color on the plate, toss in halved cherry tomatoes; they bring a clean pop of freshness, too. A small pinch of red pepper flakes adds a little heat for anyone who likes it. And for extra heft, toasted pumpkin seeds or sunflower seeds bring a toasty, nutty crunch that makes the salad feel more filling.
Summer in a Bowl
With such a focus on quality ingredients, this watermelon salad is delicious even with a minimal list. Juicy melon, salty cheese, and fresh herbs dressed with the finest extra virgin olive oil hit every flavor note with very little effort.
Bursting with natural flavor, this salad only needs a few key ingredients and about 15 minutes to prepare. It’s one of the easiest ways to eat healthfully all summer long. Serve alongside grilled fish or chicken, add it to a summer picnic spread, or enjoy it on its own.
0 Comments