Greek-Style Watermelon Salad
Updated October 16, 2023
Craig Lee for The New York Times
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 cups cubed watermelon
2 large ripe tomatoes
1 medium cucumber
1 small red onion
⅓ cup pitted kalamata olives
⅓ cup crumbled feta
Some chopped parsley and mint
Olive oil and red-wine vinegar
Salt and pepper
Nutritional analysis per serving (4 servings)
18 grams carbs; 11 milligrams cholesterol; 153 calories; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 8 grams fat; 3 grams fiber; 721 milligrams sodium; 4 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl combine 3 cups cubed watermelon; 2 large ripe tomatoes, chopped; 1 medium cucumber, peeled, seeded and chopped; 1 small red onion, sliced; ⅓ cup pitted kalamata olives; ⅓ cup crumbled feta; and some chopped parsley and mint. Drizzle with olive oil and red-wine vinegar, sprinkle with salt and pepper, toss and serve.
Private Notes
Comments
Made this on July 4, 2015 in my cheeky current events crossed with holiday way. (Grexit Independence Day Salad, getit?)
To the point, a great combination of flavors and textures. I used about double the olives because olives are tasty. Also let the cubed watermelon sit in a strainer for about 5-10 minutes while I was doing the other prep to let some water drain.
This recipe was phenomenal. In reading other reviews, the main complaint was regarding the pooling of juices (watermelon, oil, and vinegar). To remedy, I compiled the ingredients by layer (in recipe order), making the watermelon & cheese the "last" items. Do not add the olive oil, vinegar, salt, and pepper until "just before" tossing and serving. Vinegar & salt soften the walls of the watermelon accelerating the pooling. This is SOOOOO DELICIOUS!
Best. Summer. Salad. Period. Make sure to use well chilled watermelon straight from the fridge. Also, I used white balsamic vinegar (condimento bianco) which worked wonderfully.
The first time I made this, I lacked tomatoes...I doubled the cukes and added fresh cut mango....we all loved it!!! The 2nd time I made it just the way it was written....wonderful balance of flavors...I like that it can take adaptations!
Next time I make this I'm going to exclude the onions. They didn't have enough time to sweeten up. Other than that, this was so delicious. I will be having it again tomorrow -- need to use up the watermelon!
Delicious! I thought I had most of a jar of Kalamata olives in the fridge but SOMEBODY has been snacking on the so there we 5 olives left. I’m getting another jar before we dig in and finish it up tomorrow. This is going in the rotation.