Watermelon, Feta, Red Onion and Olive Salad

by Allison @ Alli 'n Son on June 26, 2011

A few weeks ago I bought my first watermelon of the season. As soon as these babies appear in the store, I keep my eye out for the first sale of the year. From then on, they are usually at a pretty reasonable price. There’s just something about watermelon that screams summer.

It also screams, I’m super giant, way bigger than you are expecting, and you will have idea what to do with me. Watermelons are sassy like that.

So, with my very first watermelon of the season, I had two giant, and I mean giant, bowls of fruit salad before me. Filled with other fuits of the season like cantaloupe, strawberries, pineapple and grapes. I just love a good fruit salad.

But the thing was, I still had half of my watermelon left. HALF. And I had seriously no idea what to do with it. So I asked Twitter and Facebook, because what else is a blogger to do? The most popular answers were smoothies and some variation of a watermelon salad. So, smoothies it was. At least for that first watermelon.

But there was this salad, with some rather unique and odd ingredients that just kept calling my name {also, thanks to the sweet @beth_ismyname for reminding me}. Until finally, I couldn’t resist. The flavor combination was just too out there for me to not try it.

Watermelon, Feta, Onion and Olive Salad

And you know what? It’s fan-freaking-tastic. One of the best salads I’ve had in a long time. The sweet/salty combination is marvelous. Especially when paired with some copy-cat Olive Garden breadsticks. Or so I’ve heard.

It’s also the perfect 4th of July side dish, with the festive red color from the watermelon. But, if you plan on feeding more than 3-4 people, you might just want to double the recipe. But don’t worry, if you bought one of those giant watermelons like I did, you’ll have more than enough.

Watermelon, Feta, Red Onion and Olive Salad

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour, 5 minutes

Watermelon, Feta, Red Onion and Olive Salad


  • 1/2 cup thinly sliced red onion
  • 4 cups cubed watermelon
  • Dried parsley, to taste {1-2 tablespoons}
  • 1/2 cup crumbled feta cheese
  • 3 tablespoons lime juice
  • 1/2 cup sliced, pitted Kalamata olives
  • 1/2 cup finely chopped fresh mint {optional}


  1. In a large bowl combine the sliced red onion and lime juice. Let stand for 10 minutes.
  2. Add the cubed watermelon and sliced olives. Sprinkle with dried parsley, and mint {if using}. Cover and chill for 1 hour to allow the flavors to blend. If your watermelon was already chilled you can eat it right away.
  3. Sprinkle with feta cheese just before serving.
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Weekly Dinner Meal Plan

Monday: Spaghetti and Spicy Rice “Meat” Balls
Tuesday: Fiesta Taco Casserole
Wednesday: Homemade Manicotti
Thursday: Homemade black bean veggie burgers
Friday: Homemade pizza on beer battered crust and homemade sauce {AllRecipes.com}
Saturday: Leftover pizza
Sunday: Grilling out for the 4th of July, with watermelon salad {above}

Last week’s Sweet Tooth Friday linky is still active. Pop over and check out the amazing recipes linked up and add your own.

This post is proudly linked up to Mondays: Mouthwatering Mondays, Made By You Monday, Mingle Monday Tuesdays: Tuesdays and the Table, Tempt My Tummy Tuesday,Tasty Tuesday, It’s a Blog Party, Tip Junkie Wednesdays: Show and Tell, Works for Me Wednesday, This Chick Cooks Thursdays: Ultimate Recipe Swap, It’s a Keeper Thursdays, Strut Your Stuff, Full Plate Thursdays Thrilling Thursday, Chic & Crafty Party, Recipes to Run On Fridays: I’m Loving It, Foodie Friday,Grocery Cart Challenge, Food on Fridays, Friday Pot Luck, Walnut Avenue: Foodie Friday Sundays: Nifty Thrifty Sunday


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