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Watermelon Summer Salad

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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30 m servings 157 cals
Original recipe yields 6 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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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Read all reviews 85
  1. 111 Ratings

Most helpful positive review

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 cr...

Most helpful critical review

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 ...

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Most positive
Least positive

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 cr...

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...

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 ...

Oh my! What a great combination. I did use Kalamata olives, which I am glad I did, and substituted FRESH basil (since we preferred basil to Mint ) instead of mint and this was a winner! A rea...

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 ...

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 t...

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 dress...

I just had myself a fabulous summer lunch! I made this salad and sat down with a glass of wine - DELICIOUS! They're right... the flavours of the ingredients combine beautifully to make a wonderf...

Loved the combination. It might not be for everyone, but was a great recipe for a mixture of tastes and textures.