Watermelon Salad
Updated Oct 20, 2022, Published Jul 01, 2015
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This five ingredient watermelon salad recipe (not including water, oil, salt, and pepper) will help you heat up your barbecue without losing your cool.
Watermelon Salad
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 237kcalCarbohydrates: 7gProtein: 3gFat: 22gSaturated Fat: 5gCholesterol: 16mgSodium: 606mgPotassium: 99mgSugar: 5gVitamin A: 160IUVitamin C: 3.2mgCalcium: 112mgIron: 0.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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