Real Recipes From Real Home Cooks ®

watermelon summer salad

(3 ratings)
Blue Ribbon Recipe by
Sheri Mullins
Midland, TX

A light refreshing side dish for the heat of the summer! Goes great with chicken salad croissants. Our summers here in Texas routinely go over 100 degrees. My turn at Bunco fell on a 102-degree day. The last thing I wanted was to heat my kitchen so I came up with this dish by combining a few different recipes. It was a hit!

Blue Ribbon Recipe

We loved the refreshing taste of this summer salad. We're not going to lie. At first, the combination of ingredients had us intrigued, but they all work together. It's surprisingly fresh and delicious. Soaking cucumbers in the vinegar mixture is strong. But once they are mixed with the sweet watermelon and tomatoes it balances flavors out. We love the slightly salty Feta cheese. If you love salt on your watermelon you'll love the combination.

— The Test Kitchen @kitchencrew
(3 ratings)
prep time 35 Min
method No-Cook or Other

Ingredients For watermelon summer salad

  • 1
    large cucumber, sliced
  • 1/4 c
    apple cider vinegar
  • 2 Tbsp
    olive oil, extra virgin
  • 3 c
    watermelon, cut into small size chunks
  • 3 lg
    tomatoes, cut into small size chunks (same size as the watermelon)
  • 1/4 - 1/3 c
    red wine vinaigrette dressing
  • 1 pinch
    sea salt (large)
  • black pepper
  • 1 Tbsp
  • 1/3 - 1/2 c
    Feta cheese (tomato and basil flavored)

How To Make watermelon summer salad

Test Kitchen Tips
This recipe calls for tomato and basil-flavored Feta. If you can't find that, regular Feta will work.
  • Sliced cucumbers, vinegar, olive oil, and black pepper in a resealable container.
    Peel cucumber and slice in thin slices. Place in a bowl with a tight-fitting lid. Add vinegar and olive oil. Stir until combined. Add a couple of dashes of pepper. Close the lid and shake the bowl to distribute mixture and pepper. Refrigerate overnight.
  • Watermelon and tomatoes cut into small chunks and placed in a bowl.
    The next day, cut watermelon and tomatoes into small chunks. Place in a large bowl.
  • Draining marinated cucumbers.
    With a slotted spoon, strain cucumber from vinegar mixture onto cutting board. Discard vinegar mixture.
  • Cucumbers sliced in half and added to bowl with watermelon.
    Cut cucumber slices in half and add to watermelon bowl.
  • Salt and sugar sprinkled over the cucumber and watermelon.
    Sprinkle sea salt and sugar over watermelon mixture; mix until well combined.
  • Drizzling vinaigrette over the cucumber, watermelon, and tomatoes.
    Add dressing and a couple of dashes of black pepper; stir until combined. Refrigerate for at least 2 hours before serving.
  • Ready to stir in Feta cheese.
    30 minutes before serving, stir in Feta cheese.