Watermelon Summer Salad

Sheri Mullins


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!

★★★★★ 2 votes
35 Min
No-Cook or Other

Blue Ribbon Recipe

Notes from the Test Kitchen:
Loved the refreshing taste of the salad!  Watermelon is such a cooling treat on a hot summer day... and it's even better when combined with these other flavors. Yummers!


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


1Peel cucumber and slice in thin slices. Place in a bowl with tight fitting lid. Add vinegar and olive oil. Stir until combined. Add a couple dashes of pepper. Close lid and shake bowl to distribute mixture and pepper. Refrigerate overnight.
2The next day - Cut watermelon and tomatoes into small chunks. Place in large bowl.
3With slotted spoon, strain cucumber from vinegar mixture onto cutting board. Discard vinegar mixture.
4Cut cucumber slices in half and add to watermelon bowl.
5Sprinkle sea salt and sugar over watermelon mixture; mix until well combined.
6Add dressing and a couple dashes of black pepper; stir until combined. Refrigerate for at least 2 hours before serving.
730 minutes before serving, stir in feta cheese.

About Watermelon Summer Salad

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy
Hashtags: #Summer, #watermelon, #salad