Recipes // Side Dishes // Watermelon Salad

Watermelon Salad


Serves 4


  • 1 1¾-pound wedge of watermelon, rind removed and cut into medium dice (about 4 cups)
  • 2 large beefsteak tomatoes (1¼ pounds), seeded and cut into small dice (about 2 cups)
  • 1 large English hothouse cucumber (¾ pound), peeled and cut into small dice (about 2 cups)
  • 1 cup crumbled feta cheese
  • 2 tablespoons torn dill, uncut
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • Pinch of garlic powder
  • Pinch of onion powder
  • Kosher salt and freshly ground black pepper to taste


  1. In a large bowl, combine the watermelon, tomatoes, cucumber, feta, and dill.
  2. In a small bowl, whisk together the oil, vinegar, garlic powder, and onion powder; season with salt and pepper to taste.
  3. Drizzle half the vinaigrette over the salad and toss very gently.
  4. Add the remaining dressing to taste and gently toss again.
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