Juicy Watermelon Salad Recipes

JUICY WATERMELON SALAD

Juicy Watermelon Salad image

This fruit salad has such a surprising yet fabulous mix of flavors that friends often ask for the recipe. Combine seedless watermelon varieties in yellow, red and pink for a colorful twist. -Heidi Haight, Macomb, Michigan

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 8

Ingredients

8 cups cubed seedless watermelon (about 1 medium)
1 small red onion, cut into rings
1 cup coarsely chopped macadamia nuts or slivered almonds, toasted
1 cup fresh arugula or baby spinach
1/3 cup balsamic vinaigrette
3 tablespoons canola oil
Watermelon slices, optional
1 cup (4 ounces) crumbled blue cheese

Steps:

In a large bowl, combine watermelon and onion; cover and refrigerate until cold, about 30 minutes. Just before serving, add macadamia nuts and arugula to watermelon mixture. In a small bowl, whisk vinaigrette and oil; drizzle over salad and toss to coat. Serve over sliced watermelon, if desired. Sprinkle with cheese.

Nutrition Facts : Calories 232 calories, Fat 20g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 295mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 2g fiber), Protein 4g protein.

WATERMELON AND FETA SALAD

Watermelon and Feta Salad image

A take on the Mediterranean combination of watermelon and feta, this refreshing zinger of a salad couldn't be more perfect. Unassumingly simple, the sweet melon, salty cheese and fragrant basil reach their peak when doused with white balsamic vinegar and dribbled with fruity olive oil. Rather than building tall, this salad builds wide - so use a large platter for the most dramatic presentation. Vinegared watermelon does not keep its crisp, juicy texture well, so be sure to dress it (and eat it) the moment the last basil leaf falls.

Provided by Eric Kim

Categories dinner, easy, lunch, quick, snack, weeknight, salads and dressings, appetizer, side dish

Time 5m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 pounds seedless watermelon (without rinds), thinly sliced into large, irregular pieces
2 tablespoons white or red balsamic vinegar
Salt
1 (6-ounce) block Greek feta, thinly sliced into large, irregular pieces
3 tablespoons extra-virgin olive oil
Freshly ground black pepper
Leaves from 1 sprig basil, larger leaves torn

Steps:

On a large platter, arrange the watermelon and douse with the vinegar. Season with salt.
Arrange the feta over the watermelon and drizzle over the olive oil. Season with pepper.
Drop the basil leaves over the watermelon and feta. Serve immediately.

JUICY WATERMELON SALAD RECIPE - (4.5/5)

Juicy Watermelon Salad Recipe - (4.5/5) image

Provided by á-2287

Number Of Ingredients 8

Ingredients

8 cups watermelon, seedless, cubed
1 small red onion, cut into rings
1 cup macadamia nuts, coarsely chopped or slivered almonds, toasted
1 cup arugula or baby spinach, fresh
1/3 cup balsamic vinaigrette
3 tablespoons canola oil
Watermelon slices, optional
1 cup (4 ounces) blue cheese, crumbled

Steps:

In a large bowl, combine watermelon and onion; cover and refrigerate until cold, about 30 minutes. Just before serving, add macadamia nuts and arugula to watermelon mixture. In a small bowl, whisk vinaigrette and oil; drizzle over salad and toss to coat. Serve over sliced watermelon, if desired. Sprinkle with cheese.

TISA'S BIG TOP WATERMELON SALAD

Tisa's Big Top Watermelon Salad image

Nothing says summer like juicy watermelon. For a unique take on this Fourth of July staple, cube watermelon and toss with feta, onions, pine nuts, and fresh herbs.

Provided by tisa74

Categories Salad Fruit Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 11

Ingredients

7 cups cubed seeded watermelon
1 cup crumbled feta cheese
½ red onion, thinly sliced
½ cup arugula
⅓ cup pine nuts, toasted
⅓ cup chopped fresh parsley
¼ cup chopped fresh mint
¼ cup olive oil
2 tablespoons fresh lemon juice
½ teaspoon salt
½ teaspoon freshly ground black pepper

Steps:

Combine watermelon, feta cheese, red onion, arugula, pine nuts, parsley, and mint in a large mixing bowl.
Whisk olive oil, lemon juice, salt, and pepper together in a small bowl; drizzle over salad and toss to coat.

Nutrition Facts : Calories 186.6 calories, Carbohydrate 12.9 g, Cholesterol 16.7 mg, Fat 13.9 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 4.2 g, Sodium 358.4 mg, Sugar 9.6 g

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