Watermelon Salad is the perfect summer treat
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Summer Watermelon Salad

Gorgeous Watermelon Salad is perfect summer days.
Prep Time10 mins
Cook Time10 mins
Total Time30 mins
Course: Salad
Cuisine: American
Servings: 4
Author: Chloe Tuttle

Ingredients

  • 6 cups seedless watermelon cut into cubes
  • 1 sweet yellow bell pepper cut into thin strips
  • 1 sweet onion like Vidalia or 1 red onion cut into very thin rings
  • 4 ounces of Feta Cheese or goat cheese, crumbled
  • Juice of 1 lime about 3 Tablespoons
  • 2 Tablespoons honey
  • ¼ teaspoon salt
  • Freshly ground black pepper to taste

Instructions

  • This is a “make now and eat now” salad. If you dress it, you eat it. You can cut the parts of the salad early, but do not amalgamate it until you are ready to eat it.

  • Cut the watermelon into large chunks and lay it out on a plate lined with paper towels to remove some of the excess water. I do that when I am making watermelon skewers for my B&B guests. It keeps the watermelon from weeping into the dish.

  • Cut watermelon again into cubes about 1½" large. Put cubes of watermelon, pepper strips and onion rings into each salad bowl. Add crumbled cheese. For each salad, cut 1 basil leaf and 1 mint leaf into very thin strips and place on top of each salad.

  • Wisk together the lime juice, honey, salt and pepper.

  • Garnish with an edible flower like a begonia or nasturtium. Dress salad just before serving.

  • Instead of individual salads you can make one large salad if you prefer. Also do not dress this until just before serving.

  • This salad recipe is adapted from a Watermelon Salad in "Our State" magazine.

Notes

This salad needs to be made just before serving.