A refreshing Mediterranean-style watermelon salad is so pretty and easy to make. Slice the melon into wedges for a fun way to serve, and top with colorful tomatoes, cucumber and feta cheese. Make this absolutely delicious salad in minutes!
What’s your all-time favorite summer salad?
For me, this cool, refreshing watermelon wedge salad, topped with crunchy cucumbers, sweet ripe tomatoes and feta cheese is the one that screams summertime!!
To mix it up a little and make this salad even more fun to eat (I’m talking pizza-style), arrange thick wedges of watermelon on a big serving platter or large wooden board for casual nibbling.
A tangy red wine vinegar and olive oil-marinated tomato, cucumber and red onion salad goes over the watermelon.
The whole thing is topped with crumbles of feta cheese, fresh mint, basil or cilantro leaves and a sprinkle of chili pepper.
You cannot beat this salad if you’re looking for an easy, show-stopping dish to bring to a potluck or just as a fresh, healthy side.
Plus, it literally takes just a few minutes to make.
Classic Watermelon wedge Salad
Mediterranean-style watermelon salads win everyone over, and they’re one of the easiest things to throw together.
The mixture of sweet, juicy watermelon with salty, creamy feta cheese is a classic combination, and for good reason.
Watermelon feta salads are always a hit, and it has to be because of all the salty-sweet-sour flavors going on — it’s like the perfect storm for your taste buds.
Sprinkling salt on something sweet acts like an amplifier, making all the natural sugars pop.
That’s also the reason why desserts like a salted chocolate chip cookie is so hard to stop eating…but I digress.
What to serve with Watermelon salad
This is a savory fruit salad, perfect to serve a side dish with grilled chicken, steak or burgers.
Or try it as a simple lunch salad or hydrating snack any time of day you feel like it.
You can slice up the watermelon up to one day ahead, but it’s best to assemble the salad right at serving time to keep it from getting soggy and seeping too much water.
Ideally, your melon will be very juicy, so make sure to have knives and forks handy for neater eating.
But, I have to say it’s very satisfying to eat this salad with your hands, preferably over the sink!
How to find a sweet watermelon
There’s nothing more disappointing than lugging home a watermelon only to find that it’s a complete dud when you cut it open.
For this salad, you want a sweet, juicy fruit with all its natural sugar intact.
Tips for choosing a good watermelon
- Go for a melon with a somewhat dull (not shiny) skin.
- Lift it and make sure if feels heavy when compared to other melons of the same size in the bin.
- Look for a yellowish color on one side of the melon, or the “field spot”. This means the melon had time to rest on the ground and ripen on the vine.
- Tap the watermelon with your knuckles. It should feel firm and sound hollow, indicating that it’s full of juice.
Many markets sell halves or slices of watermelon, which will save time and effort when it comes to making a salad.
But if you need directions for dealing with an entire watermelon, read on.
How to slice a watermelon
Steps for cutting up a watermelon to make this salad:
- Choose a medium-sized seedless watermelon. Wash the skin and pat dry.
- Trim off the stem end with a large, sharp chef’s knife.
- Slice off a 1 1/2-inch round slab.
- Cut the slab into 6 wedges.
- Repeat as necessary.
Slice a piece off the bottom Rest the melon on the cut side Slice a 1-1/2-inch thick slab Slice in half Slice each half into thirds Ready for eating!
Watermelon Wedge Salad with Feta and Cucumber
Ingredients
- 1 1 1/2-inch-thick round slice of seedless watermelon
- 2 teaspoons red wine or balsamic vinegar
- 1 tablespoon finely chopped shallot or red onion
- Sea salt, to taste
- 3 tablespoons (45 ml) extra-virgin olive oil
- 1 cup cherry or grape tomatoes in assorted colors, quartered
- 1 Persian cucumber, thinly sliced
- 1/2 cup (15 g) fresh mint, cilantro or basil leaves (or a combination)
- 3/4 cup (95 g) crumbled feta cheese
- 1/2 teaspoon crushed red chili, or to taste
Instructions
- Slice the watermelon into six wedges and arrange on a large serving platter
- In a large bowl, whisk the vinegar, shallot and 1/2 teaspoon salt until the salt dissolves. Whisk in the oil.
- Add the tomatoes and cucumber to the bowl and gently toss to coat with the dressing.
- Spoon the tomato mixure over the watermelon. Top with the herb leaves, feta and crushed red chili to taste. Enjoy!
Notes
- Choose a medium-sized seedless watermelon. Wash the skin and pat dry.
- Trim off the stem end with a large, sharp chef’s knife.
- Cut a thin piece of skin off one side of the melon. This will allow the melon to sit flat on your cutting board without rolling around.
- Slice off a 1 1/2-inch round slab.
- Cut the slab into 6 wedges.
Sam says
Yum!! We loved this. It was such a great way to enjoy watermelon and also super fun for the kids!
Shelley says
Oh, Karen – you’re absolutely right – this gorgeous watermelon salad truly does scream SUMMERTIME! Super duper easy to make, and huge WOW factor! And for me, personally, I love to serve things like this that are not only impressive but also healthy, too – I feel so much better sharing healthier food with people I love! Oh – and I haven’t tried this suggestion yet, but I thought your idea of serving this on a wooden board to sort of look pizza-ish was really clever!