Watermelon Salad

This five ingredient watermelon salad recipe (not including water, oil, salt, and pepper) will help you heat up your barbecue without losing your cool.

5 from 1 vote
Watermelon Salad
Prep Time
10 mins
Course: Side Dish
Cuisine: American
Servings: 6 Servings
Calories: 237 kcal
Author: Carol Kicinski
  • 1 5 pound seedless watermelon flesh cut into 1-inch cubes
  • 1 large sweet onion approximately 1 pound, diced
  • ½ cup extra-virgin olive oil
  • ¼ cup balsamic vinegar
  • ¼ cup chopped fresh mint leaves plus mint sprigs for garnish
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 4 ounces crumbled feta cheese
  1. Combine the watermelon and onion in a mixing bowl. Whisk together the oil, vinegar, chopped mint, salt, and pepper. Pour over the watermelon and onion and toss to coat. Add the crumbled feta and toss gently. Serve garnished with fresh mint sprigs if desired.
  2. This salad is best served immediately, but it can be made ahead and chilled in the refrigerator. If the salad develops a lot of liquid after chilling, transfer to a serving dish with a slotted spoon.
Nutrition Facts
Watermelon Salad
Amount Per Serving
Calories 237 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 5g 25%
Cholesterol 16mg 5%
Sodium 606mg 25%
Potassium 99mg 3%
Total Carbohydrates 7g 2%
Sugars 5g
Protein 3g 6%
Vitamin A 3.2%
Vitamin C 3.9%
Calcium 11.2%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Barbecue Magazine Summer Watermelon
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