Recipe by Jessica Mayo
"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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halved, thinly sliced red onion
fresh lime juice
1 1/2 quarts
seeded, cubed watermelon
crumbled feta cheese
pitted black olive halves
chopped fresh mint
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!!
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.
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!
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.
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.
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!
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Watermelon Summer Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 90
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