Watermelon Salad

Watermelon Salad


1 (5 pound) seedless watermelon, flesh cut into 1-inch cubes
1 large (approximately 1 pound) sweet onion, 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


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.

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.

Serves 6-8

Written by Carol Kicinski

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