This watermelon salad is so easy I can’t believe I don’t make it more. It’s by far my favorite way to use watermelon when it’s in season. It’s crisp, sweet and savory, and has both crunch and creaminess. Since watermelon is super healthy, it’s the perfect side dish for summer cookouts (especially if you need to balance a French fry addiction like I do).
How to make watermelon salad
Just chop about four cups of watermelon (for four people). Save the juice for a cocktail later. Add about 1/4 cup Feta cheese crumbles. Add about two tablespoons avocado oil, 1/4 cup balsamic vinegar, and about two tablespoons each of chopped chives and chopped mint (basil would also work). Mix and serve!
This is the type of salad that you can sub an ingredient and still have the same effect. For example, goat cheese or bleu cheese crumbles would work just as well as feta, and green onion or oregano would easily be as good as the chives and mint. Olive oil would work too, as would a white vinegar or even a flavored pomegranate or strawberry variety.
We are growing watermelons in our garden this year and I cannot wait to pull them off the vine and try them in this!
I am a mom of two and wife to a martial arts school owner, full-time social media professional and avid cook and gardener. I love creating recipes and involving my kids in the process. The food we cook is usually dairy-free and gluten-free, and sometimes paleo, but we make exceptions (ahem, sourdough bread). The “hippie” part of this blog comes into play in the ingredients we use—I’m pretty vigilant about the health of my family and you could even call me “crunchy.” The “modern” part is that I am busy! You won’t catch me making my own nut milk or churning butter (not that there’s anything wrong with that). I’m more than happy to take the shortcuts provided by our lovely grocery stores and online shopping —especially in the midst of this global pandemic.