Watermelon Salad
Servings: 8 servings
Calories: 154cal
Equipment
- Serving platter or bowl
Ingredients
Vinaigrette
- 2 Tablespoons apple cider vinegar or red wine vinegar
- 4 Tablespoons extra virgin olive oil
- 1 Tablespoon honey
- ½ teaspoons coarse kosher salt
- ¼ teaspoon black pepper
Salad
- 8 cups seedless watermelon cubed into 1 inch pieces
- 1 seedless cucumber halved lengthwise and sliced thin
- 1 medium red onion halved and sliced thin
- 3 Tablespoons fresh mint minced, plus more for garnish
- ½ cup crumbled feta cheese
Instructions
- Whisk together all ingredients for the vinaigrette in a small bowl.
- Add the watermelon, cucumber, red onion, and mint to a large bowl and gently toss to combine.
- Drizzle on the dressing, and gently toss to coat.
- When ready to serve, transfer the salad to a serving platter and sprinkle on the feta. Enjoy!
Video
Notes
- If you like a bit of spice, feel free to add 1 to 2 minced jalapenos.
- You can use fresh basil instead of mint if you prefer.
- Choose a watermelon that is heavy for its size that has a creamy orange colored field spot. A white field spot means it is not ripe.
- If you aren't a fan of onions pungent taste, try soaking the chopped onions in either water, lemon, or lime juice for around 10-15 minutes to tame down the sharp taste.
- You can make this salad up to a dayin advance and store it in the fridge. Hold off until adding the mint and feta until right before serving. You can also chop all the ingredients and store them separately in the refrigerator to prevent all the flavors from seeping together too much (mostly the watermelon and cucumber) as it can become watery the longer it sits.
Nutrition
Serving: 1serving | Calories: 154cal | Carbohydrates: 17g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 256mg | Potassium: 267mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1024IU | Vitamin C: 15mg | Calcium: 71mg | Iron: 1mg
