Watermelon Salad with Balsamic Dressing
If you’re looking for a refreshing dish to make this summer, then this watermelon salad with balsamic dressing is exactly what you need!
This recipe is so light that it’s perfect for a hot day when you want a light meal that isn’t heavy to digest, and that will help to cool you down from the inside!
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Why you’ll love this recipe
This recipe is delicious, and simple to make. Not only is it a great option to make any day of the week, this recipe would also be perfect to bring along to any picnics or potlucks that you may be attending this year. It’s a very versatile dish that will satisfy many people’s tastes.
Since it’s light, it would make a great meal on a day where you want something lighter, but you could also use it as a side to a larger main dish if you’d prefer!
Ingredients for this recipe
Watermelon skin: Peeled and diced.
Cucumber: A fresh addition to this fresh salad.
Feta cheese: For a tangy kick.
White onion: Or red onion.
Fresh parsley leaves: Chopped.
Garlic clove: Peeled.
Lemon: Elevates the flavor.
Olive oil: Extra virgin.
Balsamic glaze: For the dressing.
Grainy brown mustard: Adds depth to the flavor of the dressing.
Sugar: Sweetens the dressing slightly – optional.
Pepitas/pumpkin seeds: A nutritious addition.
Salt and pepper: To taste.
How to make watermelon salad with balsamic
Step 1: Cut off the tough green part of the watermelon rind. Taste the flesh. It should be crispy. If the rind is very tough, you can blanch it in boiling water for a minute. Our rinds were the texture of a cucumber and we didn’t blanch anything. Dice the watermelon rinds.
Step 3: Crumble or dice the feta, dice the peeled cucumber, chop the parsley leaves.
Step 2: Peel and slice the onion and grate the garlic. Drizzle the onion and garlic with lemon juice.
Step 4: Combine all the salad ingredients in a bowl. Step 5: To make the dressing whisk together balsamic glaze, olive oil, mustard, and 1 tablespoon of lemon juice until well blended. Taste and add sugar if desired.
Step 6: Gently stir dressing over salad mix until well coated. Leave the salad in the refrigerator for 2 hours to allow the flavors to meld. Season with salt and pepper. When serving, garnish the salad with lemon slices, pumpkin seeds and parsley. Enjoy!
Expert Tips
– Those who like spicy flavors can add finely chopped jalapeños to the salad.
– Add protein – leftover chicken, meat or seafood.
– Use fresh herbs cilantro, fennel, and dill for a different hint of flavors
– Pumpkin seeds can be substituted for nuts or sunflower kernels.
– Store leftovers in a container with a lid in the refrigerator for up to 2 days.
Storage suggestions
If you’re going to store this salad for later, keep it in an airtight container in the fridge for up to 3 days.
Common Questions
The main ingredients in this recipe are: watermelon, cucumber, onion, garlic, and feta cheese.
Watermelon is very versatile so many different foods can go well with it. The cucumber in this recipe pairs so well with it since they have a similar watery texture.
I think that feta cheese pairs beautifully with watermelon which is why I included it in this dish!
What to serve with watermelon cucumber feta salad
If you’re looking for a main dish to accompany this salad, I recommend trying out this Herb and Honey Grilled Chicken Tenders recipe! If you want a nice dessert to pair with it, I have some great options for you! You could make these Easy Peach Upside Down Cupcakes. If you want a cake, then this tart Cherry Cheesecake Dump Cake would be perfect!
Watermelon Salad with Balsamic Dressing
Ingredients
- 2 c Watermelon skin peeled and diced
- 1 Cucumber
- ½ c Feta cheese
- ¼ c Onion white or red
- Parsley leaves fresh, chopped
- 1 Garlic clove peeled
- 1 Lemon
- 2 Tbsp Olive oil extra virgin
- 2 Tbsp Balsamic glaze
- 1 tsp Brown mustard grainy
- 1 tsp Sugar
- 2 Tbsp Pumpkin seeds pepitas
- Salt and pepper to taste
Instructions
- Cut off the tough green part of the watermelon rind. Taste the flesh. It should be crispy. If the rind is very tough, you can blanch it in boiling water for a minute. Our rinds were the texture of a cucumber and we didn’t blanch anything. Dice the watermelon rinds.
- Peel and slice the onion and grate the garlic. Drizzle the onion and garlic with lemon juice.
- Crumble or dice the feta, dice the peeled cucumber, chop the parsley leaves.
- Combine all the salad ingredients in a bowl.
- To make the dressing whisk together balsamic glaze, olive oil, mustard, and 1 tablespoon of lemon juice until well blended. Taste and add sugar if desired.
- Gently stir dressing over salad mix until well coated. Leave the salad in the refrigerator for 2 hours to allow the flavors to meld. Season with salt and pepper. When serving, garnish the salad with lemon slices, pumpkin seeds and parsley. Enjoy!
Notes
- Those who like spicy flavors can add finely chopped jalapeños to the salad.
- Add protein – leftover chicken, meat or seafood.
- Use fresh herbs cilantro, fennel, and dill for a different hint of flavors.
- Pumpkin seeds can be substituted for nuts or sunflower kernels.
- Store leftovers in a container with a lid in the refrigerator for up to 2 days.
