I will be the first to admit that I am not a huge fan of watermelon. Someone once asked me, while they were shoving their face full of the red mush, if there was anything better than watermelon on a hot summer day. Um, ya, there’s a dozen other things I’d rather have on a hot summer day: cantaloupe, frozen grapes, chips and guacamole, margaritas, hot dogs, and ice water just to name a few. So, when it was requested that I serve watermelon at my dad’s 60th birthday party a couple of weeks ago I was less than pleased. I don’t like to serve dishes I won’t eat myself so I thought that maybe if I jazz up the watermelon a bit I’d like it. One thing led to another in the kitchen and out came this salad and, I never thought I’d say this about watermelon but, it.is.bomb! If someone who isn’t a fan of watermelon can eat this everyday for a week then you know it must be good!
We’ve eaten this salad three different ways: 1) as is; 2) with feta and a bit of balsamic vinegar drizzled over the top; 3) with feta and a bit of our jalapeno lime vinaigrette. Our favorite is with feta and our jalapeno lime vinaigrette because the spiciness compliments the salad nicely. If you are planning on eating this as leftovers or want to prepare it ahead of time then we’d suggest leaving off the dressing and feta until right before you serve it.
Happy Cooking!
Watermelon Salad
Ingredients
- 7 cups watermelon (about 1/3 of a large melon), cubed into 1" pieces
- 2 cups cherry tomatoes (1 pint), halved
- 3 cups cucumber (1 large), quartered and sliced into 1" pieces
- 1 small red onion, thinly sliced
- 2 TBSP lime juice
- 2 TBSP fresh basil, chopped
- 2 TBSP fresh mint, chopped
- 1 tsp salt
- 1 tsp pepper
Optional for serving
- feta cheese
- Jalapeno Lime Vinaigrette or balsamic dressing
Instructions
- Cut the watermelon, cucumber, red onion, and tomatoes. Add to a large bowl
- Add the salt, pepper, lime juice and herbs
- Mix with a wooden spoon or rubber spatula
- Eat as is or top with feta and dressing of your choice
