watermelon summer salad

★★★★★ 3 Reviews
shlymu64 avatar
By Sheri Mullins
from 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
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
    sugar
  • 1/3 - 1/2 c
    Feta cheese (tomato and basil flavored)
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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.
  • 1
    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.
  • 2
    The next day, cut watermelon and tomatoes into small chunks. Place in a large bowl.
  • 3
    With a slotted spoon, strain cucumber from vinegar mixture onto cutting board. Discard vinegar mixture.
  • 4
    Cut cucumber slices in half and add to watermelon bowl.
  • 5
    Sprinkle sea salt and sugar over watermelon mixture; mix until well combined.
  • 6
    Add dressing and a couple of dashes of black pepper; stir until combined. Refrigerate for at least 2 hours before serving.
  • 7
    30 minutes before serving, stir in Feta cheese.
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