If you love watermelon, this is your new summer salad. This easy watermelon salad recipe features classic Mediterranean flavors like tangy crumbled feta and fresh mint. Coarsely chopped pistachios, lightly pickled shallots and a drizzle of olive oil make it taste unbelievable.
The layering method may make this salad fancy, but it’s easy to make and looks stunning. Get a large plate for this recipe so the ingredients can be evenly distributed and scooped without mixing. The composition of this salad helps avoid the watery watermelon and messy feta found in many watermelon salads.
This watermelon salad was inspired by a salad we tried in Tampa last summer. I loved the pistachios sprinkled on top. They gave the perfect crunch and the green color contrasted beautifully with the bright red watermelon.
I’m still obsessed with the vinegar soaked shallots I used for this Watermelon salad with yogurt sauce and herbs, and it worked just as well here. The shallots are lightly marinated, so they’re tangy but less spicy, and a drizzle of leftover vinegar brightens the whole salad.
Isn’t it beautiful? This beautiful salad is sure to be a hit at your summer parties.
How to choose your watermelon
To make the best watermelon salad, start with a great watermelon. It’s a shame to cut a watermelon and find pale fruit with no flavor. I’m partial to the heirloom Sugar Baby variety you see in these photos. Sugar Babies are almost firm, dark green on the outside, often almost seedless, with a delicious sweet flavor.
When choosing a watermelon, look for one that:
- Heavy for its size
- Dull, does not shine
- Uniform form
- Darker green, with a yellow to orange “field spot” indicating sufficient maturity on the vine (the stronger the yellow-orange color, the better)
Used for leftover watermelon
For this recipe, you’ll need half a small watermelon (3 pounds or about 4 cups cubed). Our little one to love watermelon, so she takes care of the leftovers for us.
If you don’t have a watermelon-obsessed kid in your family, here are a few more ways to enjoy watermelon:
Suggestions for serving watermelon salad
This refreshing watermelon salad can be the inspiration for a well-rounded summer schedule. Try serving it with other warm-weather favorites that won’t heat up the house, e.g Caprese sandwiches or grilled options, for example pizza or veggie burgers. For extra flavor, look for recipes using fresh mint, basil or pesto. Here are a few of my top recommendations:
More salads to make this summer
These refreshing salads are made with the best of summer produce like ripe berries, tomatoes and cucumber.
Please let me know how your watermelon salad turned out in the comments! I love hearing from you.
Watermelon salad
- Author: Cookie and Kate
- Output: 6 to 8 side dish 1x
- category: Salad
- Method: By hand
- Kitchen: Mediterranean Sea
- Diet: A vegetarian
This classic watermelon salad recipe includes crumbled feta and fresh mint. Lightly pickled shallots and crushed pistachios make this amazing! The recipe makes 6 to 8 side dishes.
Scale
Ingredients
- 1 medium to large shallot or ½ small red onion, very thinly sliced (approx. ½ cup)
- 3 tablespoons sherry or red wine vinegar
- ¼ teaspoon fine salt
- 3 pounds of ripe, seedless watermelon (about ½ a small round watermelon or 4 glasses diced), cut into ¾″ cubes
- ½ cup crumbled feta (approx 2 oz)
- ⅓ cup roasted and salted pistachios, chopped
- ¼ cup extra virgin olive oil
- A small handful of fresh mint and/or basil leaves, torn if large, for garnish
- Flaky salt or kosher salt to taste
Instruction
- In a small bowl, toss the chopped shallots with the vinegar and a pinch of salt. Stir to combine and refrigerate to marinate lightly while you prepare the rest of the ingredients (at least 10 minutes).
- Place the diced watermelon on a large plate or shallow bowl. Arrange the pickled shallots on top and pour the remaining vinegar over the salad with a spoon. Top with feta and pistachios.
- Drizzle olive oil all over. Finish the salad, sprinkle with fresh herbs and fine salt. This salad is best enjoyed within an hour or two, but will keep for up to 4 days in the refrigerator.
Notes
Prepare in advance: Since watermelon begins to release moisture when it comes into contact with salt, it’s best to arrange the diced watermelon on a plate and keep everything separate until it’s time to serve. Or, at the very least, wait to sprinkle some fine salt on top until it’s time to serve.
Make it dairy-free/vegan: Omit the feta. You might like coarsely chopped pitted kalamata.
▸ Nutrition information
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