Reviewed: Sep. 24, 2009

I really didn't like this! Unlike most, I thought it sounded really good - but it was really weird tasting. We did like the bites that had just a little watermelon in them, though, so I think if you reduce the amount it tastes OK. I don't think I'll make it again.

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CooperCook

Cooking Level: Expert

Home Town: Algonquin, Illinois, USA

Living In: Creedmoor, North Carolina, USA

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Reviewed: Sep. 15, 2009

The first time I ate this, I was shocked and surprised....happily so! When I made it, watermelon was in season locally so it turned out even better. The mixture of flavors and textures is awesome.

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AKRILL

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Reviewed: Sep. 5, 2009

Fantastic!!! I would be sure to soak the onion at least 15 minutes. Also, you want to be sure that all the ingredients (watermelon) ect. is chilled before mixing together. It becomes mushy and watery after just half an hour or so.

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Lisa

Cooking Level: Expert

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Reviewed: Aug. 12, 2009

I thought this was very good. I prepped all the ingredients and home and transported them in seperate containers to mix just before serving. I used a sweet onion and I think next time I'll just use 1 T. olive oil.

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jazzradiogirl

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: Medicine Hat, Alberta, Canada

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Reviewed: Aug. 1, 2009

Very good, but you need to "tweak" the proportions according to your taste. It gets mushy fast, so go easy on the lime and serve with lime wedges and insist your guests apply their own! Onion is strong, so do rinse and pat dry first. Works great with sweets as well, so this salad good use for Walla Walla's.

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SeattleGal34

Cooking Level: Expert

Home Town: Chelan, Washington, USA

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Reviewed: Jul. 23, 2009

Nothing special, but edible. I was looking for a recipe similar to what is sold at Zaytinya in Washington, DC and this look right, but the taste wasn't as fresh....maybe the proportion of watermelon should be much higher - adding only about 1/2 or less of the other ingredients (except the lime).

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mryummy

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Reviewed: Jul. 14, 2009

A fantastic summer salad (and a great way to use up the enormous watermelon that I bought on sale!). I omitted the olives because my husband wasn't a fan and added a *little* extra feta. I also took another reviewers advice and cut the mint in half and subbed the other half with fresh basil. What a fantastic side dish to a grilled main course on a beautiful summer night!

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AlissaO

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Reviewed: Jun. 6, 2009

Had this in a restaurant and came home to look up a recipe. This is the same and it is DELICIOUS! No changes.

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maryland mom

Home Town: Baltimore, Maryland, USA

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Reviewed: May 30, 2009

Of all the things I made for a party that I hosted this had the best response. Now I am forwarding this recipe to my friends. It is so good and a wonderful combination.

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Camilla

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Reviewed: Mar. 28, 2009

I also added raw, sweet corn that i cut off the cobb into the salad. Really fresh, pleasant taste, 5 stars because its healthy and quick.

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KellyinTahoe

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Reviewed: Jan. 23, 2009

This salad was really quite good. I made it for a large gathering and everyone was intrigued by it. The flavours of the sweet, salty and mint work really well together for a nicely unique salad. I'll make it again.

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Joseyrose55

Cooking Level: Intermediate

Living In: Langley, British Columbia, Canada

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Reviewed: Nov. 15, 2008

This gives you the big tada....It kind of fools everyone...They think the watermelon is tomatoe...yummy

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ChefLes

Cooking Level: Expert

Living In: Thunder Bay, Ontario, Canada

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Reviewed: Sep. 22, 2008

Strangely delicious!

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mrs.g

Cooking Level: Intermediate

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Reviewed: Sep. 3, 2008

This was a nice mix of flavors and went great with a seafood lasagne I made. Next time I will try draining the watermelon in a colander before adding to the bowl. After the salty items (feta and olives) it drew lots of liquid from the melon. I'd like to try and eliminate some of that liquid before adding the olive oil, mint, and additional lime. Maybe even tossing with a light amount of before draining salt might help...

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imacamper

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: Sep. 1, 2008

I would actually rate this unique recipe a 4 1/2 stars. You have to try it to believe it, but the combination of all the flavors is what makes this so incredible. I used vadalida onion and kalamata olives instead of black olives just because that's what we like.

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leazer

Cooking Level: Intermediate

Living In: Woxall, Pennsylvania, USA

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Reviewed: Aug. 17, 2008

Made exactly as directed and found it to be a bit bland so we added some ground pepper and a diced and seeded jalpeno.Much improved.

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Marith

Cooking Level: Intermediate

Home Town: Kamloops, British Columbia, Canada

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Reviewed: Aug. 2, 2008

This was an easy and awesome salad. Everyone loved it and asked for the recipe. I let the onions sit in the lime juice for 20 minutes and they were perfect.

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lapamela

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: East Lansing, Michigan, USA

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Reviewed: Jul. 6, 2008

I made this recipe for a cook out, it was a great, the contrast between the salty and the sweet was a real hit. The only thing I have to say is that it does not keep well so try to make it right before you serve.

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Erik Mitchell

Cooking Level: Intermediate

Home Town: Belchertown, Massachusetts, USA

Living In: Hoschton, Georgia, USA

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Reviewed: Jun. 25, 2008

I thought I would really like it, since my parents used to eat watermelon with salt sprinkled on it. But it was just okay.

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SouthernGal

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jun. 24, 2008

I was a little afraid of the ingedients at first, but I'm alway's up for trying something new. I personally didn't like it much but my husband and guests raved about it and begged for the recipe. I'll make it for them again!!

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