Watermelon Salad

Watermelon salads are all the rage these days. The watermelon-tomato-feta combo became increasingly popular over the last few summers, and this summer it seems to be dawning every food magazine and menu around. And why not? Watermelon is uniquely refreshing and makes a great side to everything from hot dogs and burgers to grilled chicken or fish. With its distinct flavor, watermelon tastes unlike anything else and its juicy composition and light, subtly grainy texture is equally singular.

While I enjoy the popularized tomato and watermelon combination, it’s not my first choice. I appreciate the acidic quality of a tomato to balance out the sweetness of the watermelon, but if the tomato is too sweet it loses the effect. I prefer the crunch of a cucumber instead of the commonly used tomato.

Last night I made a Watermelon, Cucumber and Mint salad with a Yogurt-Feta dressing. I added a touch of diced red onion and was liberal with the mint leaves- they really enhance both the watermelon and the feta topping, and round out the overall refreshing essence of the dish. The yogurt-feta dressing provides a welcome tang with the sweet watermelon, heightened with a squeeze of lemon juice. See below for this quick easy and healthy recipe.

For the recipe and what to cook next…


Half a watermelon, cubed
Half a cucumber, diced
1/2 cup low-fat yogurt
1/2 cup of crumbled feta cheese
1/4 cup mint leaves
3 tablespoons finely diced red onion
Juice from half of a lemon

– Remove flesh from watermelon and cut into cubes
– Dice cucumber and onion, and toss with watermelon cubes in a bowl
– Mix yogurt, feta and lemon juice
– Place watermelon, cucumber, onion mixture back in the rind for serving
– Pour yogurt-feta dressing over the salad
– Top with mint leaves

What to do with leftover watermelon? Stick cubes in the freezer for 30 minutes and you’ve got a fantastic, healthy popsicle-like treat!

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