Let's Talk Watermelon Salad (And Why I Can't Ever Make Enough)
Okay, so you know those sticky July afternoons when even your cat looks at you like, "Really, you want to cook now?" That's usually my cue to make this watermelon salad. I still remember the first time I tried to make it for a family BBQ—my cousin nearly knocked over a lawn chair trying to get the last scoop. Honestly, it's become a bit of a running joke in my house: "Hide your bowls, here comes the watermelon salad." If you find yourself wanting something that's crunchy, herby, sweet, and salty all at once, well, you're in good company. And if you're distracted while making it, don't worry! Happens to me all the time (once I accidentally tossed in peppercorns instead of olives...not my best move).
Why I Keep Coming Back to This Salad
I whip this up whenever I need a dish that's no-fuss but still feels a little special—the kind of thing you can eat standing by the fridge with a fork when nobody's looking. My family goes bonkers for it, possibly because I add more feta than is strictly necessary (who’s counting?). Sometimes I swap in mint for basil if that’s what I’ve got, and nobody’s ever complained. The only real challenge? Not eating half the watermelon while chopping. Oh, and if you’re worried about the whole sweet-salty thing, trust me—once you try it, you’ll get why I’m obsessed.
What You’ll Need (But Feel Free to Improvise)
- About half a medium watermelon, seedless if you can swing it—though honestly, I've used the seeded ones and just spat the seeds out. No shame.
- Feta cheese, around 150g or a good handful. I usually grab the block kind, but crumbled works. My grandma always insisted on Dodoni, but supermarket own-brand is fine, promise.
- Fresh mint leaves, a small bunch. I’ve swapped in basil when my garden's gone wild, and it’s nice in a different way.
- 1 small red onion (or a shallot if you want it milder—sometimes I use both when I can't decide).
- 1-2 tablespoons olive oil. If you’re out, a little veg oil works in a pinch, but olive is tastier.
- Zest and juice of 1 lime. Lemon is ok if that’s all you’ve got; I once tried orange and, well, won’t do that again.
- Salt and black pepper to taste. I go easy, since the feta does a lot of heavy lifting here.
- Optional: A handful of pitted black olives, sliced. Some folks like a sprinkle of chili flakes too. Up to you!
How I Throw It Together (With the Usual Chaos)
- Chop your watermelon into bite-sized chunks. Don’t stress about perfect cubes—just aim for not-too-huge pieces. This is where I usually sneak a taste or five.
- Slice the red onion as thin as you can. If you want to mellow it out, soak the slices in cold water for 10 minutes (I sometimes forget this step and, hey, it’s still good).
- Crumble the feta over the watermelon. I tend to go overboard, but you do you.
- Rip the mint leaves (I find tearing by hand makes them smell even fresher) and toss them in. If you’re using basil, same deal.
- Drizzle on the olive oil, then add the lime zest and juice. Give it all a gentle toss—try not to mash the watermelon, but also, it’s not the end of the world if a few bits break up.
- Add salt and pepper. I go easy at first, then taste and add more if needed (this is where I usually realize I forgot to buy more pepper, oops).
- If you’re feeling fancy, add olives or chili flakes. Or both. Or neither. Your call.
Things I’ve Learned (Sometimes the Hard Way)
- Watermelon gets watery, fast—so toss right before serving. I once made it hours in advance and ended up with watermelon soup. Still tasty, but not what I was aiming for.
- If your feta is too salty, give it a quick rinse. I actually find it works better this way sometimes, especially if you went heavy on the olives.
- Don’t overthink the herbs. Mint or basil—or both—work. Parsley, not so much (learned that the funky way).
Variations I’ve Tried (And, Okay, One That Flopped)
- I once swapped in goat cheese for feta. It was good, kind of tangy. Different, but solid.
- Added cucumber slices for extra crunch. Actually, I think this makes it feel a bit more like a meal.
- Tried balsamic vinegar instead of lime once. It wasn't bad, but it made everything kind of brownish—not my prettiest bowl!
What You Need (Or, How to MacGyver It)
- A big bowl (I’ve used a pot before when the bowls were all in the dishwasher—worked fine, just looked a bit odd).
- Sharp knife and a cutting board. If you don’t have a great knife, just go slow. Watermelon’s forgiving.
- Salad servers or two big spoons. Or your hands, washed, of course.
Storing Leftovers (If There Even Are Any)
Pop any leftovers in a covered container in the fridge. Should last a day or two, though honestly, in my house it never survives past lunchtime the next day. It does get a bit more watery as it sits, but I think this tastes better the next day sometimes—like watermelon gazpacho, kind of?
What Do You Serve It With? Here’s What I Do
I love it with grilled chicken or fish, or just as a midday snack (sometimes straight form the bowl, standing at the counter). My friend swears by eating it alongside some crusty bread to mop up the juices, and I have to admit, she’s onto something there. Oh, and at BBQs, it’s always the first thing to disappear, right after the cold beers.
Little Pro Tips I Learned The Hard Way
- Don’t skip the lime zest. I rushed once and only used juice, but the zest really makes it sing. Trust me, your tastebuds will thank you.
- If you’re mixing for a crowd, use a bigger bowl than you think you need. Otherwise, stuff spills everywhere (ask my dog, who is now a watermelon salad fan).
- Actually, I find it works better if you let it sit for 10 minutes before serving. But not much longer, or it gets soggy. Learned that one the sticky way.
FAQ: Real Questions I've Actually Gotten
- Can I make watermelon salad ahead of time?
Sort of. I’d prep the ingredients, but mix it all together just before serving. Otherwise, it can get a bit swampy. - Is there a vegan version?
Yep! Just leave out the feta or try a plant-based cheese. I’ve heard good things about Violife’s version—here’s some ideas. - Do I need fancy olive oil?
Nope. Use what you have. Though if you want to splurge, Bon Appetit has some solid olive oil advice. I use whatever bottle’s open. - How do I pick a good watermelon?
Give it a thump—it should sound hollow. Or, honestly, I just buy the pre-cut stuff if I'm feeling lazy. Works fine. - Can I use other cheese?
Sure! Goat cheese, ricotta salata, or even cubes of halloumi (though I tend to stick with feta).
So that's my watermelon salad saga. It's easy, a little messy, and always gone way too soon. If you try it, let me know how yours went—or what weird twist you gave it! And if you spill watermelon juice everywhere, hey, you're in good company.
Ingredients
- 4 cups seedless watermelon, cubed
- 1 cup cucumber, diced
- ½ cup feta cheese, crumbled
- ¼ cup fresh mint leaves, chopped
- 2 tablespoons red onion, thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lime juice
- Salt and black pepper to taste
Instructions
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1In a large mixing bowl, combine the cubed watermelon, diced cucumber, crumbled feta cheese, and chopped mint leaves.
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2Add the thinly sliced red onion to the bowl.
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3In a small bowl, whisk together the olive oil, fresh lime juice, salt, and black pepper.
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4Pour the dressing over the salad ingredients and gently toss to combine.
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5Serve immediately, garnished with extra mint leaves if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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