Passionate About the San Francisco-area
and the Moms Who Live Here

Restaurant-Inspired Easy Watermelon Salad Recipe

Every summer, I look forward to the abundance of melons (watermelon, cantaloupe, honeydew) that appear at my local grocery store. Their syrupy, sweet aroma smells like summer to me. On a hot summer day, there’s nothing as refreshing as a cold slice of melon sprinkled with sea salt. When I’ve had my fill of sliced melon, I make this salad. It is inspired by similar salads I’ve had at restaurants and is fantastic on a hot, summer night.  A win for adults and children alike! Simple. Refreshing. Delicious.

easy watermelon salad recipeMelon Salad

Serves 6-8 as a side; 4-6 if hungry

  • 4-6 cups of 1-inch cubed, peeled, and seeded melon (any melon will do, but watermelon is my favorite)
  • 4 oz – 8 oz block feta cheese, broken into ½ inch chunks
  • 2-3 leaves thinly sliced mint or basil
  • Juice of one (1) lemon or two (limes)
  • 2-3 tablespoons Extra virgin olive oil
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly cracked black pepper

Optional Add-Ins:

  • Other fruits/vegetables: baby heirloom tomatoes, cucumbers, or blueberries (for a patriotic spin)
  • Thinly sliced shallots or red onion (rinsed before adding to salad to reduce their heat)
  • Toasted pine nuts or walnuts
  • Red pepper flakes

Steps:

  1. Chill the serving bowl or dish in the fridge for at least an hour.
  2. Place melon in bowl.
  3. Add chunked feta cheese on top of melon
  4. Sprinkle torn mint
  5. Squeeze the juice of one lemon over the top, then spoon the olive oil over the top
  6. Sprinkle salt and pepper all over.
  7. Serve and enjoy!

The salad can be made ahead of time, as long as all the ingredients are kept separate and layered when ready to serve.

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