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+ servings

Watermelon Salad

Course: Salad
Cuisine: American/Greek
Servings: 8
Author: Michelle De La Cerda


  • 1 mini watermelon (about 6 cups); cubed
  • 1/2 red onion; thinly sliced
  • 1 cucumber; quartered and sliced
  • 4 oz . crumbled feta
  • 1/4 cup fresh chopped mint
  • 2 tbsp . red wine vinegar
  • 2 tbsp . extra virgin olive oil
  • Salt/pepper; to taste


  1. Chop the watermelon and place it in a colander.
  2. Cut the cucumber and add it to the colander.
  3. Cover and allow to drain for at least 30 minutes.
  4. The more time the better, as watermelon and cucumber leech a lot of water and that will cause the salad flavor to be washed out.
  5. When the watermelon and cucumber are sufficiently drained, pour them into a bowl.
  6. Add the onion, mint, and feta. Toss well.
  7. In another bowl, combine the red wine, olive oil, salt and pepper.
  8. Whisk briskly to emulsify.
  9. Pour over the watermelon and veggies. Toss well.
  10. Cover and chill until ready to serve or serve immediately.