Greek-Style Watermelon Salad
Updated Oct. 17, 2023
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3cups cubed watermelon
- 2large ripe tomatoes
- 1medium cucumber
- 1small red onion
- ⅓cup pitted kalamata olives
- ⅓cup crumbled feta
- Some chopped parsley and mint
- Olive oil and red-wine vinegar
- Salt and pepper
Nutritional analysis per serving (4 servings)
149 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 11 grams sugars; 4 grams protein; 701 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl combine 3 cups cubed watermelon; 2 large ripe tomatoes, chopped; 1 medium cucumber, peeled, seeded and chopped; 1 small red onion, sliced; ⅓ cup pitted kalamata olives; ⅓ cup crumbled feta; and some chopped parsley and mint. Drizzle with olive oil and red-wine vinegar, sprinkle with salt and pepper, toss and serve.
Private Notes
Comments
Made this on July 4, 2015 in my cheeky current events crossed with holiday way. (Grexit Independence Day Salad, getit?)
To the point, a great combination of flavors and textures. I used about double the olives because olives are tasty. Also let the cubed watermelon sit in a strainer for about 5-10 minutes while I was doing the other prep to let some water drain.
This recipe was phenomenal. In reading other reviews, the main complaint was regarding the pooling of juices (watermelon, oil, and vinegar). To remedy, I compiled the ingredients by layer (in recipe order), making the watermelon & cheese the "last" items. Do not add the olive oil, vinegar, salt, and pepper until "just before" tossing and serving. Vinegar & salt soften the walls of the watermelon accelerating the pooling. This is SOOOOO DELICIOUS!
Best. Summer. Salad. Period. Make sure to use well chilled watermelon straight from the fridge. Also, I used white balsamic vinegar (condimento bianco) which worked wonderfully.
Even my notoriously fussy son loved this recipe, and has even served it to his own dinner guests. It has immediately become a seasonal favourite for all of us! I used extra olives and waited to add them, the salt, vinegar, etc until the end, like other readers (to minimise liquid being leached out of the watermelon and cucumbers.
This is a nice, simple summer salad. I subbed in basil for mint because I'm not fond of miint. I took another reader's suggestion and drained the watermelon for a while, and I think that I will drain it even longer next time. I definitely used a bit more feta than the recipe called for, because we were making it our main dinner dish. I'm not sure if I would include the tomatoes next time--they were the one ingredient I don't necessarily enjoy with the watermelon, unlike olives and onions.
Delicious! I'll definitely make this again.