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!
- 4 cups watermelon Cut into bite-sized chunks
- 1/4 cup feta cheese crumbles
- 2 tbsp avocado oil
- 1/4 cup balsamic vinegar
- 2 tbsp chopped chives, fresh
- 2 tbsp chopped mint, fresh
- Mix and serve!
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