Watermelon Summer Salad Recipe - Allrecipes.com
Watermelon Summer Salad Recipe
  • READY IN 30 mins

Watermelon Summer Salad

Recipe by  

"This is a recipe I stumbled upon one hot lazy afternoon. Don't be scared by the ingredients, they work together to make a very tasty and refreshing salad. Go ahead and try it - be prepared for a pleasant surprise!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins

    30 mins


  1. Place the onion slices in a small bowl with the lime juice. The acid of the lime will mellow the flavor of the raw onion. Let stand for 10 minutes.
  2. In a large bowl, combine the watermelon cubes, feta cheese, black olives, onions with the lime juice, and mint. Drizzle olive oil over it all, and toss to blend. Dig in and be prepared for a pleasant surprise!
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Reviews More Reviews

Most Helpful Positive Review
Sep 05, 2005

This is absolutely delicious! I used kalamata olives, which were great. I also soaked the onions for about 30 minutes--I don't normally like raw onions but they were great. And the mint is critical--I considered leaving it out, but ended up making a special trip to the store to get it, and I'm glad I did because it made all the difference. Try this!!

Most Helpful Critical Review
Jun 25, 2011

Followed the recipe largely as is except that I used less mint than listed. This was pretty good the first night -- unusual, but surprisingly tasty. It didn't really keep so well for the second night, though. So don't plan to make enough for more than one night.


106 Ratings

Jul 16, 2005

This was wonderfull, and gorgeous! Odd, but terrific! I used kalamata olives, sprinkled a little bit of balsamic vinegar over it...just a smidge, and used cilantro instead of mint (I just don't like mint unless in't in a julep). I know this will be a hard sell at my nexy party, but I will make people taste it and I know they will be floored by the flavours. It's a sweet, salty, tangy sensation. The perfect PMS salad! It fulfills all flavor craving at once!

Sep 24, 2005

We were served a salad similar to this at a dinner party my friend gave. I saw it and thought, "How strange!" Then, after trying it I thought it was aweome. Fresh, salty, sweet and tangy all at once. I wanted to reproduce the salad, found this recipie, and it's very close! The only alteration I made was to cut back on the amount of mint. I used 1/4 c. flat leaf parsley and about 10 mint leaves. Many guests have been surprised and delighted by this salad at our summer dinner table.

May 20, 2006

This tasted as good as it looked! I didn't have fresh mint on hand, so I used some dried spearmint, and that gave it a spiffy cool note. My husband really liked it too, even the olives (which he never eats)...one caveat, though, if you use kalamata olives, try to get ones that are packed with very little oil (brine is best), as the one's I had on hand were packed with vinegar and oil, and made the salad a little oily.

Apr 12, 2007

Oh my! What a great combination. I did use Kalamata olives, which I am glad I did, and I cut down on the fresh mint (per everyone's advice) and this was a winner! A real surprise. I was leary of trying it, but what the heck! I liked every ingredient, so altogether they meld and make a wonderful, interesting salad!

Aug 18, 2005

Followed the recipe exactly, and two of us devoured every bit of this salad as a sidedish for dinner, and as leftovers for lunch the next day. Perfect for hot weather, and I'll definitely make this again!

Feb 14, 2005

I havn't made this recipe exactly, but this is what we would have for dinner on a hot and muggy evening. This is a typical middle eastern thing. However, we don't serve it as a salad with dressing. Just cut up some watermelon and have some good feta cheese and some good black olives on the side. Love it!


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  • Calories
  • 157 kcal
  • 8%
  • Carbohydrates
  • 14.8 g
  • 5%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 10 g
  • 15%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 315 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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