Watermelon Salad

Watermelon Salad

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Vickie Parks


This recipe makes a great summertime entrée salad for lunch. Serve it with a whole-grain roll or tortilla chips.


★★★★☆ 1 vote

15 Min
No-Cook or Other


  • 1 small
    watermelon, cut into bite-sized cubes (or use a melon baller to scoop watermelon balls)
  • 1 large
    cucumber, peeled and chopped
  • 1/4
    sweet onion, minced
  • 1 c
    packed fresh basil
  • 1 c
    crumbled goat cheese
  • 1/2 c
    chopped pecans
  • 1 pinch
  • 1 Tbsp
    balsamic vinegar
  • 1-2 tsp

How to Make Watermelon Salad


  1. Combine watermelon, cucumber, sweet onion, fresh basil, feta cheese, and pecans,optionally, in a large bowl. Sprinkle lightly with salt, and allow ingredients to macerate in juices, refrigerated, for around one half hour. (Watermelon will release quite a bit of juice.)
  2. Just before serving, drizzle balsamic vinegar and honey on top. Toss and serve immediately.

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