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Refreshing Watermelon Salad

Refreshing Watermelon Salad

Refreshing Watermelon Salad

Prepare this cool, refreshing salad on a hot summer day and give yourself a juicy pick-me-up at lunchtime. See why we call it "refreshing"?

Notes

Purchasing Cucumbers:
Look for cucumbers that are dark green and firm; small bumps on the skin are normal.

Note:
Instead of buying a whole watermelon to get the 3 cups chunks needed to prepare this recipe, you can purchase either a miniature watermelon or pre-cut watermelon pieces from your supermarket.

Ingredients

  • 3 Cups chopped watermelon (3/4-inch chunks)
  • 1 Cup chopped cucumbers (1/4-inch chunks)
  • 1/2 Cup crumbled ATHENOS Traditional Crumbled Feta Cheese
  • 2 Tablespoons chopped fresh mint
  • 2 Tablespoons KRAFT Balsamic Vinaigrette Dressing

Servings4

Calories Per Serving100

Folate equivalent (total)6µg2%


Our Best Watermelon Salad Recipes

Watermelon salad season is in full swing, especially since it&rsquos way too hot to eat much else. We know you&rsquore looking for the perfect watermelon salad recipe, so we rounded up a bunch of our favorites, including watermelon feta salad, watermelon and cucumber salad, grilled watermelon salad, and watermelon and tomato salad&mdashplus a few more. So go ahead and make your best watermelon salad so you can rehydrate and enjoy a nice, summery dish at the same time.


How to Pick a Sweet and Ripe Watermelon?

  1. Lift a few watermelons and check for the heaviness of the watermelon for its size. If the Watermelon is heavey for its size, it indicates that it is full of water and therefore it is juicy!
  2. Look for the field spot. A large, yellow spot indicates that it spent more time ripening on the vine and should be sweeter.
  3. The Tapping Technique Another way to check the ripeness is by the sound a watermelon makes when you tap or slap it. A ripe one delivers a deep sound, whereas an overripe one sounds hollow or flat.
  4. Assess its firmness: A ripe watermelon should have a firm rind that doesn’t give to pressure and is not easily scratched.
  5. Check the watermelon’s tail (that is a piece of stem that remains attached after harvesting). A dry stem usually indicates a ripe watermelon.

I remembered my Parents teaching me how to pick a sweet and ripe watermelon by using tip# 1 the heaviness of the watermelon and tip#3 the tapping technique using my hand. Tip#2 is the new technique that I learnt lately. All the above tips really help you pick the BEST Sweet and Ripe Watermelon.

Watermelon has so many health benefits. Watermelon is a healthy fruit. It contains high water content an delivers so many other important nutrients including lycopene and Vitamin C. Watermelon is a tasty and low-calorie treat. I remembered going to IT Services Department in my company an saw a few co-workers on Watermelon Diet. Each of them eat the whole watermelon for lunch and no other food. This helps them lose weight.


Watermelon Salad Ingredients

  • Watermelon – I used one mini watermelon to assemble this salad because they’re crisp and sweet. Find in-season watermelon at farmers’ markets or grocery stores between May and September.
  • Cucumbers – For the best texture and flavor, I used Persian cucumbers. This variety is crisp and sweet because of its small size.
  • Arugula – Adding fresh, leafy greens makes the salad a touch heartier and filling. Feel free to swap this out with any salad green, like spinach, butter lettuce, or spring mix.
  • Feta cheese – Watermelon and feta are a match made in heaven. The salt from the cheese among the sweet melon really helps the flavors shine and balance beautifully. Try not to replace the feta with anything else!
  • Mint – For fresh and bright flavors. Fresh basil would be a nice substitute if you don’t have mint.
  • Honey lime dressing – This simple 4-ingredient dressing ties all of the flavors in the salad together. Sweet and tangy, this honey dressing is nicely balanced among the juicy, salty, and tart flavors from the salad.


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Ingredients

Step 1

Mix garlic, vinegar, oil, chile crisp, soy sauce, fish sauce, black sugar, white pepper, and 1 Tbsp. fried shallots in a medium bowl until sugar is dissolved.

Step 2

Add sugar snap peas and basil to dressing in bowl and toss to coat.

Step 3

Arrange watermelon on a platter or individual plates and top with sugar snap pea mixture. Drizzle any dressing remaining in bowl over. Scatter sesame seeds and remaining 2 Tbsp. fried shallots on top.


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Chris Cosentino of Cockscomb restaurant in San Francisco is known for adventurous dishes like this one, a meet-up of mild grilled calamari (squid), fresh produce, and exciting seasonings. He grills the calamari over almond wood plus regular charcoal briquets for the home cook, he recommends easy-to-find mesquite hardwood charcoal. To make the dish as fiery as Cosentino likes it, use 2 tbsp. black pepper and 2 tsp. Aleppo pepper, and don't seed the serrano chile.


How to Make Watermelon Salad

Making watermelon feta salad is so easy. It takes just 10 minutes and most of that time is spent cutting the watermelon into cubes.

  1. Cut the watermelon in bite size cubes.
  2. Add the watermelon to a big bowl and pour the oil over it.
  3. Stir gently and top with feta cheese and mint.


Ingredients

Balsamic Vinaigrette
Blend white balsamic vinegar, shallots, garlic, honey, and lemon juice in a blender until well combined. With blender running, slowly drizzle in olive oil. Blend until thickened. Season to taste with salt and pepper.

Pickled Onions
If using frozen raspberries, thaw. Purée raspberries in a food processor. Pour purée through a fine-mesh sieve. Discard seeds set puree aside. Combine raspberry purée, water, sugar, grenadine, and salt in a medium saucepan over medium-high heat. Simmer 5 minutes, stirring to dissolve salt and sugar. Add onions stir to coat, then remove from heat. Set aside 20 minutes.

Watermelon Salad
Divide watermelon among plates. Toss arugula with white balsamic vinaigrette in a medium bowl and lightly season with salt and pepper. Top each portion of watermelon with arugula. Top each serving with 2 to 3 pickled onion rings, then sprinkle with feta. Drizzle with balsamic glaze.

Cook’s Note
Balsamic glaze can be found in most supermarkets in the oil and vinegar aisle. To make your own, place 2 cups balsamic vinegar in a small saucepan over medium-high heat and simmer until reduced to 1/4 cup, about 40 minutes.


Make a Refreshing Watermelon Salad

Balsamic Vinaigrette
1/4 cup white balsamic vinegar
3 tablespoons finely diced shallots
2 tablespoons roasted garlic*
2 tablespoons honey
1 tablespoon fresh lemon juice
1 cup extra virgin olive oil
Coarse salt and freshly ground black pepper, to taste

Pickled Onions
1/2 cup fresh or frozen raspberries
1 1/2 cups water
1/4 cup sugar
2 tablespoons grenadine syrup
1 tablespoon salt
1/4 pound red onions, sliced into 1/4-inch-thick rings

Watermelon Salad
4 cups cubed seedless watermelon
3 cups baby arugula
1/4 cup white balsamic vinaigrette
Coarse salt and freshly ground black pepper, to taste
1/4 cup pickled onion
1/4 cup balsamic glaze*
1/2 cup crumbled feta cheese

Preparation for balsamic vinaigrette:
1. Combine white balsamic vinegar, shallots, garlic, honey, and lemon juice in a blender. Blend until well combined.
2. With blender running, slowly drizzle in olive oil. Blend until thickened. Season to taste with salt and pepper.

Preparation for pickled onions:
1. If using frozen raspberries, thaw. Purée raspberries in a food processor. Pour purée through a fine-mesh sieve. Discard seeds set puree aside.
2. Combine raspberry purée, water, sugar, grenadine, and salt in a medium saucepan over medium-high heat. Simmer 5 minutes, stirring to dissolve salt and sugar.
3. Add onions stir to coat, then remove from heat. Set aside 20 minutes.

Preparation for watermelon salad:
1. Divide watermelon among plates. Toss arugula with white balsamic vinaigrette in a medium bowl and lightly season with salt & pepper.
2. Top each portion of watermelon with arugula. Top each serving with 2 to 3 picked onion rings, then sprinkle with feta. Drizzle with balsamic glaze.

Cook’s Note: Balsamic glaze can be found in most supermarkets on the oil and vinegar aisle. To make your own, place 2 cups balsamic vinegar in a small saucepan over medium-high heat and simmer until reduced to 1/4 cup, about 40 minutes.

This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.

All recipes are the property of Walt Disney and Walt Disney Parks and Resorts U.S., Inc., and may not be reproduced without express permission.

See more delicious dishes in our 2013 EPCOT® International Flower and Garden Festival photo gallery.