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.
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.
Ingredients
- 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}
Instructions
- In a large bowl combine the sliced red onion and lime juice. Let stand for 10 minutes.
- 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.
- Sprinkle with feta cheese just before serving.
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
{ 17 comments… read them below or add one }
The salad turned out beautiful, I love the vibrant contrasting colors. I’ve never made it because feta and watermelon are just not something I normally buy, but I would for sure try it if someone else prepared it. haha.
Looks delish!
We’d love for you to share this recipe with us at
Simply Delish Saturday
Wow! This looks so light and delicious. I love the colors going on in the dish. Perfect for any hot day in the summer much less the fourth!
What a fabulous idea for the 4th of July! I just came across your site and love your food and recipes!
Thanks,
Wow. That does look fantastic. Thanks for trying that out and sharing that one. It looks amazing!
Looks perfect for the 4th!
This sounds delish and so festive for Independence Day! I would have never thought of making watermelon into a savory salad. Love the flavors that go in it!
oh I can’t wait to make this – great thing to “spend” carbs on…
Blessings
LIB
http://bit.ly/kxNDzA
I love the colors and sound of this what a refreshing dish
Mmmm how refreshing! Great idea!
Hi Allison,
I just love Watermelon and the addition of the feta makes it a winner for me. Thank you so much for sharing with Full Plate Thursday and come back real soon.
Hope you have a great week end!
Miz Helen
Dear Alli n Son,
I am posting recipes with onions, along with my jingle entry on my page at vidaliaonions.org. Your watermelon salad recipe for 4th of July looks so good, I posted it, courtesy of you.
I am trying to help people know how to use the sweet Vidalia onions, as their season is quicky (too soon) drawing to a close. Though the watermelon salad calls for red onion (beautiful/yummy choice), I posted in parenthesis, next to the red onion – (or Vidalia onions).
Please stop by and see my page with recipes for Sweet Vidalia Onions, and Many Thanks for your wonderful recipe, which I know I and my family (and many others) will enjoy! A very Happy 4th of July to You and Your Family!
Sincerely,
Netty for Sweet Vidalia Onions
Love feta! This looks wonderful – thanks for sharing the recipe, Alli! I tried one recently for the watermelon smoothie… oh, my! I couldn’t believe how good it was!
This looks super. I have done a similar salad with strawberries but watermelon sounds just as refreshing!!
Thanks for linking up to Foodie Friday. I hope to see you again next week!!
This looks SO delicious! I will feature this recipe at my next linky party!
Thank you so much for linking up to {nifty thrifty sunday} last week!
xoxo,
Vanessa
Definitely going to try it! Visiting from Nifty Thrifty blog
Love it and featured it! Thanks for sharing!
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