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Savoury watermelon salad recipe

Savoury watermelon salad recipe

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  • Recipes
  • Dish type
  • Salad

A refreshing summertime salad with watermelon, fresh mint, red onion and balsamic vinegar.

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IngredientsServes: 4

  • 800g watermelon without rind
  • 4 sprigs mint
  • 1 red onion
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • salt and pepper to taste

MethodPrep:10min ›Ready in:10min

  1. Cut watermelon into 1cm cubes and then into small triangles. Place in a bowl.
  2. Mince the mint. Cut onion into half-rings. Combine olive oil with balsamic vinegar.
  3. Sprinkle mint over the watermelon, add onion. Add salt and pepper, and drizzle with the dressing.

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Watermelon and Feta Salad

This refreshing Watermelon and Feta Salad easily comes together in less than 30 minutes and is the perfect summertime dish. The combination of sweet, juicy, salty and tangy ingredients makes it entirely addictive.

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It may seem unusual to combine sweet watermelon with salty cheese and onions, but in fact, it makes for an incredibly delicious and refreshing dish that's just perfect for hot summer days.

How to Make Watermelon & Feta Salad with Prosciutto & Balsamic Reduction?

To Make the Salad:

Place pinenuts in a dry frying pan and toast until just starting to brown. Then tip the pinenuts into a bowl to prevent further browning and leave to cool down.

Cut your watermelon into chunks. It is, or course best to use seedless watermelon, but if you can’t find one, just try and scrape out most of the seeds. Slice your cucumber into half rounds.

Place the watermelon, cucumber, prosciutto pieces, mint and basil in a large bowl and drizzle with olive oil and toss lightly to coat.

Divide between two bowls. Crumble feta on top, scatter toasted pinenuts and drizzle with balsamic glaze just before serving.

If You’re Making Your Own Balsamic Glaze:

Pour balsamic vinegar into a small saucepan and add the sugar. Bring to the boil, then reduce the heat to a minimum and slowly simmer for 10-15 minutes until it turns syrupy consistency. Pour the reduction into a small serving dish and leave to cool slightly. It will thicken as it cools.

If you love having salads for your weekend lunches, you may like our other recipes below:

The Weirdest (and Best) Watermelon Recipes You Need to Try

When I was visiting my family earlier this summer, we watched as a certain celebrity chef tossed together an easy summer salad on television. He whisked up an simple vinaigrette, then tossed in a few sliced tomatoes, and finally a few chunks of juicy, ripe watermelon.

From his seat, my brother interjected, "Well, that's weird."

In fact, the tangy, juicy, sweet, crunchy, and soft combo of watermelon and tomato is so good that I often combine them in a Caprese- or panzanella-style salad. What's more, these two fruits reach their peak of ripeness at the same moment, making the flavor combo even more potent in late summer. And with a sprinkling of flaky salt or squeeze of lemon or lime juice to heighten those flavors, there's nearly nothing as refreshing when the heat is barring you from doing anything close to cooking.

But watermelon is more than just a sly partner for tomatoes. If you've ever dusted a thick slice with a pinch of salt, you know what I mean. The crisp, juicy fruit plays well with a host of seemingly odd pairings. Odd, that is, until you've tried them.

Pairing watermelon with cheese is another play on that salty-sweet thing—with the addition of a textural contrast. Feta is a particularly popular pairing and makes for an exceptional three-ingredient hors d'oeuvre with a bit of basil scattered over the top.

Feta-Stuffed Watermelon Blocks

Continuing with the dairy theme, the cool, crunchy watermelon also plays well with the charred heat of squeaky grilled Halloumi cheese and vine-ripened cherry tomatoes.

Grilled Halloumi with Watermelon and Basil-Mint Oil

Say it with me: No more boring fruit salads! Here, barely sweetened Greek yogurt is swirled on a plate and topped with cubes of the pink stuff that have been tossed with salt and grapefruit juice, adding savory and bitter complexity to the sweet fruit. It's finished with a drizzle of rosemary-infused olive oil and a sprinkling of nutty poppy seeds and crisp fried rosemary.

Watermelon With Yogurt, Poppy Seeds, and Fried Rosemary

Bridge the gap from sweet watermelon to pungent garlic with a friend to both: Cucumbers. Cukes and melons are actually part of the same horticultural family, so they're natural allies. Tsatsiki—or tzatziki—is a Greek yogurt sauce with grated cucumbers and minced garlic. Think of it like a dressing for the lime juice–and–mint-kissed salad here.

Watermelon and Cucumber Mint Tsatsiki Salad

Some of our old friends are back in play here, with feta and cucumber rounding out a dish of watermelon that's been sautéed until its juices turn syrupy. The warm melon is then tossed with briny-sweet shrimp and shallots.

Shrimp and Watermelon Skillet

In this cold soup, puréed watermelon is cooked with lemongrass, Thai chiles, garlic, shallot, and ginger, and then poured through a strainer so that only the silky flavorful liquid remains. A quick crab salad with cilantro and lime finishes it off.

Thai-Spiced Watermelon Soup With Crabmeat

In this vegan take on a classic Hawaiian tuna dish, watermelon is marinated in soy sauce, rice vinegar, sesame paste, and lime juice overnight. The two elements—fruit and marinade—are then cooked separately: The watermelon is sautéed until tender and the marinade is reduced to to a creamy sauce. After a chill, they're brought back together and served cold for a dish that eats remarkably similar to the original.

Sesame-and-Soy Watermelon Poké

If crispy pork cutlets are a good enough partner for applesauce, they're a good enough partner for watermelon, too.

Pork Tonkatsu with Watermelon-Tomato Salad

This dish deploys watermelon two ways. Thin slices of tangy, translucent watermelon rind pickles and crisp fresh watermelon are tossed with lemony purslane greens and a soy dressing, and then served alongside a deeply flavorful grilled pork chop.

Vietnamese Pork Chops with Pickled Watermelon

This recipe adds buttery avocado to the genius of pairing watermelon and tomato. The mix of textures and flavors is surprisingly addictive.

Tomato and Watermelon Salad

The recipe here uses fennel seed, but watermelon work just as well when spiced with a mix of salt and a pinch of ground coriander or cardamom, or a pinch of crushed caraway or red chile.

Watermelon with Fennel Salt

Tomatoes are only an accent in this take on gazpacho. Here, watermelon is blended into a refreshing soup, then accented by a hint of spicy chile and a dollop of tangy feta crema.

Watermelon Gazpacho with Feta Crema

It sounds crazy, but you can grill watermelon, and what's more, you should. The grill concentrates watermelon's sweet flavor and adds smoky dimension. Pickled radishes, pea shoots, salty queso fresco cheese, and a honey-lime dressing round things out.

Grilled Watermelon Salad

This watermelon sorbet would be a great dessert on its own. (You could also go granita or popsicles, if that's more your thing.) But when paired with the creamy lime-spiked semifreddo, it's a particularly refreshing summer dessert.

Watermelon BBQ Sauce

If you’re going to have watermelon in the fall, there’s no reason you can BBQ in the fall too! We set the tone for fruit-based BBQ sauces with our Rhubarb BBQ Sauce, and if you were into that, then you need to try our watermelon BBQ sauce. This recipe uses fresh watermelon juice (that means throwing some watermelon in a blender) as the base for your perfect sweet and savoury barbecue sauce.

The inspiration for this basil and feta watermelon salad

I have been inspired by so many watemelon salads online. A few years ago I would never have thought to put watermelon in a savoury salad but it works so well!

It's a great choice if you're trying to eat healthily too.

As I said, I've seen a lot of slightly different watermelon salad recipes but what is great about this one is the simplicity and the squeeze of lime. It's a perfect match for the salty feta and the sweet melon.

7 Watermelon Recipes For Summer Diet:

Watermelon Basil Cooler

Summers are meant for coolers, and this watermelon basil cooler is the perfect drink to enjoy on a hot day. The sweetness of the watermelon combined with the zesty flavour of basil makes for one very refreshing drink. Check out the recipe.

Watermelon Strawberry Smoothie

A smoothie made with watermelon and juicy strawberry combined with creamy yogurt is all you need to beat the heat. This healthy drink topped with chia seeds packs quite a flavour punch. Take a look at the recipe.

Watermelon And Dry Fruit Punch

If you thought watermelon only goes well with other fruits in a drink, well, think again. This punch is a perfect blend of refreshing, tasty and healthy courtesy of all the nuts in. Try it out.

Kokum and Watermelon Gazpacho

The fruit is so versatile that it can be used as an ingredient even in savoury dishes. A gazpacho is a Spanish soup that is made by blending raw vegetables and served cold. Here is our fruity twist on the traditional soup.

Spicy Watermelon Soup

Want to add a dash of spice to your sweet watermelon? Then this recipe is perfect for you. A mix of hot chilli flakes with the cooling sweetness of the fruit is bound to make your mouth water.

Watermelon Halwa

Add some desi magic to your menu with this delicious halwa recipe made using the rind of the watermelon mixed with the subtle earthy flavour of saffron to end your meals on a sweet note.

Watermelon Salad

While the perfect match may not exist, the perfect salad made with ingredients that complement each other does. The saccharine watermelon is balanced perfectly with the salty tang of the crumbly feta cheese. To experience this culinary delight, check out the recipe.

If you are a Harry Styles fan and crave that watermelon sugar high, let us know in the comments below which of these recipes was your favourite.

Savoury watermelon salad recipe - Recipes

  • Serves: 8
  • Prep Time: 00:20
  • Cooking Time: 00:00
  • * Plus time to soak the red onion

This is the perfect refreshing summer salad. The savoury dressing compliments the sweet watermelon. It's a quick no fuss salad that goes well with BBQ meats. I like to soak my red onion slices in apple cider vinegar for up to 1 hour beforehand to slightly pickle the onion and remove the sharp taste but this is optional.


* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 1kg seedless watermelon, flesh (weight after skin removed)
  • 1/2 sml red onion, thinly sliced
  • 1/3 cup apple cider vinegar, for soaking the onion
  • 2 lebanese cucumber(s), diced (with skins on)
  • 1/3 cup packed mint leaves, chopped roughly
  • 1 1/2 Tbsp coconut aminos
  • 1 1/2 Tbsp apple cider vinegar, from soaking the onion
  • 1 Tbsp olive oil
  • Salt and black pepper, ground, to taste


Place the sliced red onion in a bowl with the apple cider vinegar and some salt and pepper. Add extra vinegar if needed to cover the onion, mix and set aside in the fridge.

Chop the watermelon into bite size chunks. Place into a large colander in the sink to allow the juices to drain off while you prepare the remaining ingredients.

Add the cucumber, mint and red onion to a large glass salad bowl then gently mix through the watermelon.

Whisk the dressing ingredients together and pour over the the salad. Garnish with a sprig of mint.

Watermelon salad

You know those times in the summer where you know that it’s a salad that you need in your life? It might not happen that often, but on hot days when you’re having a friend over for lunch then a watermelon salad is what you need in your life. And perheps a glass of wine. Depending on the friend it might be a bottle…

There are haters in the world that can’t stand the idea of sweet and savoury in the same dish – although I’m guessing if you’ve intentionally come to a recipe for a watermelon salad you’re not in this camp – but for the rest of us, this is a brilliant way to have a light lunch or dinner in our lives that is refreshing on a hot summer’s day.

Where this watermelon salad really comes into its own though is its textures and flavours: there’s sweetness, saltiness, pepperiness, sharpness and tanginess (that last one’s totally a word, right?). Basically, all the good stuff.

In one mouthful you get the crisp and peppery rocket, soft and salty feta, sweet and tangy balsamic dressing, and the texture and sweetness of the watermelon. Seriously, how many salads really deliver on all of that? I also added some seeds to mine, so there’s even more going on (plus bonus healthy points too, right?)

You can put this salad out on the table as a side. You can have it as a meal on your own. Eat it in the cool of your house or the sun-drenched bliss of the garden. It’s perfect for sharing at lunch or at dinner and also pairs nicely with a crisp, dry white wine or a glass of watermelon sangria. A suggested serving would also include friends and lots of laughter.

It’s easy to make this dish, so do it fresh and eat it on the day you make it. Watermelon has a habit of turning to liquid once chopped, and this will wilt the rocket.

Reasons to love this watermelon salad:

  • it’s bloody delicious
  • the textures and flavours
  • it’s both gluten-free and vegetarian (and vegan if you sub-out the feta)
  • it’s light and easy to eat on a summer’s day

The balsamic reduction

Sounds fancy and hard to make, right? But really, it’s a piece of cake – it’s essentially reduced down balsamic vinegar. I tend to make a little batch and then use it on salads and such like. Take the balsamic vinegar and put it in a small pan over a medium-low heat. Let it slowly boil and reduce. You want it to reduce to about half the original volume, but watch it and stir it, you’re looking for it to thicken (which will also sweeten in), but it’s quite easy to burn if you’re not watchful.


  • 2 English cucumbers
  • 1/4 large watermelon
  • 1/4 cup lime juice (about 4 limes)
  • 2/3 cup torn fresh mint leaves
  • 2 tbsp chopped fresh tarragon
  • 1/2 tsp salt

Slice cucumbers in half lengthwise. Scrape out and discard seeds. Chop cucumber and watermelon into small chunks and place in a large bowl. Stir in lime juice, herbs and salt.

Per serving: 41 calories, 1 g protein, 10 g carbs, 99 mg sodium.