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Watermelon Salad (with fresh lime vinaigrette) » Simple and Healthy Recipe! ✅

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With fresh ingredients and a homemade vinaigrette, this watermelon salad is a great summer salad that combines sweet and savory for the perfect balance.

A TASTY WATERMELON SALAD RECIPE

The combination of salty and sweet in this watermelon salad is absolutely delicious. I know you don’t normally think of putting watermelon in a salad, but it really adds a unique and amazing flavor. Topped with a lime vinaigrette sauce, it really puts it on top and is super refreshing. So many fresh flavors come together to create this watermelon salad recipe that you have to make it at least once!

FREQUENT QUESTIONS:

Should I use cucumbers?

If you can’t find cucumbers, you can also use an English cucumber. They do not need to be peeled.

Which is better: crumbled or blocky feta cheese?

We use crumbled in this recipe, but you can use a block of feta and crumble that too.

Can I use bottled lemon juice?

Freshly squeezed juice is the best and freshest. In a pinch it can be used in the bottle but it won’t taste the same.

Can I make the bandage in advance?

Yes, you can prepare it about 2 days in advance and store it and keep it covered in the refrigerator until use. Be sure to bring it to room temperature before adding it to the salad.

What can I serve with the salad?

I really like to serve it when we are grilling. It goes great with chicken, steak, and pork.

How do I store leftovers?

This is best when first made, but can be stored covered in the fridge for 1-2 days, but can get watery, so I suggest serving with a slotted spoon.

REQUIRED INGREDIENTS: (FULL RECIPE AT THE BOTTOM OF POST)

  • lime juice
  • granulated sugar
  • kosher salt
  • Pepper
  • olive oil
  • seedless watermelon
  • cucumbers
  • Red onion
  • feta cheese
  • mint leaves

HOW TO MAKE WATERMELON SALAD:

Put the lime juice and sugar in a shaker with an airtight lid. Shake or stir until the sugar dissolves completely. Add salt, pepper and olive oil. Shake again until well mixed. Set aside.

In a large bowl, place the watermelon, cucumbers, onion, half of the feta cheese, and the mint leaves.

Gently mix until combined.

Add about ⅔ of the seasoning and mix gently.

Transfer to a serving plate or bowl. Top with the remaining half of the feta cheese and more mint if desired.

Season with the rest of the dressing if desired.

WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!

Watermelon Salad (with fresh lime vinaigrette)

With fresh ingredients and a homemade vinaigrette, this watermelon salad is a great summer salad that combines sweet and savory for the perfect balance. # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * {fill: #ffffff; } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url (# wprm-recipe-user-rating-0-33); } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url (# wprm-recipe-user-rating-0-50); } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url (# wprm-recipe-user-rating-0-66); } linearGradient # wprm-recipe-user-rating-0-33 stop {stop-color: #ffffff; } linearGradient # wprm-recipe-user-rating-0-50 stop {stop-color: #ffffff; } linearGradient # wprm-recipe-user-rating-0-66 stop {stop-color: #ffffff; } Course: Salad, Side Dish Cuisine: American Keyword: Watermelon Salad, Watermelon Salad Prep Time: 15 minutes Cook Time: 0 minutes Total Time: 15 minutes Servings: 6 cups Calories: 214 kcal

For the dressing:

  • ⅓ cup freshly squeezed lime juice about 6 small limes
  • 2 tablespoons granulated sugar
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ cup olive oil

For the salad:

  • 4-5 cups seedless watermelon, diced about half of a large watermelon
  • 1 cup crescent cucumbers (about 3 small)
  • ⅓ cup thinly sliced ​​red onion
  • 8-ounce container crumbled feta cheese
  • 2 tablespoons minced mint leaves

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  • Put the lime juice and sugar in a shaker with an airtight lid. Shake or stir until the sugar dissolves completely. Add salt, pepper and olive oil. Shake again until well mixed. Set aside.
  • In a large bowl, place the watermelon, cucumbers, onion, half of the feta cheese, and the mint leaves.
  • Gently mix until combined.
  • Add about ⅔ of the seasoning and mix gently.
  • Transfer to a serving plate or bowl. Top with the remaining half of the feta cheese and more mint if desired.
  • Season with the rest of the dressing if desired.
  • A balsamic glaze can be substituted for the dressing in this recipe.
  • The dressing can be made a few days in advance and stored in the refrigerator.
  • Arugula can be added to the salad.
  • Crumbled feta is used in this recipe, but you can use a block of feta and crumble.

Calories: 214kcal | Carbs: 16g | Protein: 9g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated fat: 1g | Monounsaturated fat: 7g | Cholesterol: 20mg | Sodium: 534mg | Potassium: 163mg | Fiber: 1g | Sugar: 12g | Vitamin A: 666 IU | Vitamin C: 10mg | Calcium: 17mg | Iron: 0.5 mg Nutritional Disclaimer

more salads

  • Marinated green bean salad
  • Bruschetta Pasta Salad
  • Chicken Macaroni Salad
  • Hawaiian Macaroni Salad

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