Greek Watermelon Salad

Greek Watermelon Salad

  • Prep time

    30 minutes

  • Cook time

    -

  • Course

    Small Bites

  • Skill level

    Beginner

  • Season

    Summer

  • Serves

    4
Chef’s notes

This Greek watermelon salad is the epitome of summer. Cool, hydrating watermelon blends with ripe cherry tomatoes that are just about to burst—it’s heaven on a hot day. The red onion, cucumber, and feta are Greek classics that meld with the watermelon seamlessly.

I like to make this in advance and store it in the fridge to stay chilled. You can take this to your next backyard party as an appetizer, or you can spoon it over a bed of greens for a refreshing panzanella salad served with grilled crusty bread. I like to tear the bread into small pieces that soak up all the juices at the bottom of the bowl.

Ingredients

  • 1½ cups of chopped watermelon
  • 1 pint of cherry tomatoes, sliced
  • ¼ red onion, thinly sliced
  • ½ cup of finely diced cucumber
  • ¼ cup of crumbled feta cheese

Greek Vinaigrette

  • 2 tbsp. red wine vinegar
  • 1 garlic clove, minced
  • 1 tsp. fresh oregano leaves, chopped (or ½ tsp. dried)
  • 3 pinches of kosher salt
  • Several cracks of pepper
  • ½ cup, plus 1 tbsp. olive oil

Preparation

  1. Make the vinaigrette first by mixing the vinegar, garlic, oregano, salt, and pepper in a small bowl. Slowly drizzle the oil in while whisking continuously until emulsified. Set aside.
  2. Chop the watermelon into ½” to 1” cubes and prep the remaining ingredients. Add watermelon to a large bowl with the tomatoes, onion, cucumber, and crumbled feta. Pour half the Greek vinaigrette in. Mix together and taste, add more dressing if needed.
  3. If you wish to serve on a bed of greens or with bread you can drizzle the reserved portion of the dressing over to taste.
Chef’s notes

This Greek watermelon salad is the epitome of summer. Cool, hydrating watermelon blends with ripe cherry tomatoes that are just about to burst—it’s heaven on a hot day. The red onion, cucumber, and feta are Greek classics that meld with the watermelon seamlessly.

I like to make this in advance and store it in the fridge to stay chilled. You can take this to your next backyard party as an appetizer, or you can spoon it over a bed of greens for a refreshing panzanella salad served with grilled crusty bread. I like to tear the bread into small pieces that soak up all the juices at the bottom of the bowl.

Ingredients

  • 1½ cups of chopped watermelon
  • 1 pint of cherry tomatoes, sliced
  • ¼ red onion, thinly sliced
  • ½ cup of finely diced cucumber
  • ¼ cup of crumbled feta cheese

Greek Vinaigrette

  • 2 tbsp. red wine vinegar
  • 1 garlic clove, minced
  • 1 tsp. fresh oregano leaves, chopped (or ½ tsp. dried)
  • 3 pinches of kosher salt
  • Several cracks of pepper
  • ½ cup, plus 1 tbsp. olive oil

Preparation

  1. Make the vinaigrette first by mixing the vinegar, garlic, oregano, salt, and pepper in a small bowl. Slowly drizzle the oil in while whisking continuously until emulsified. Set aside.
  2. Chop the watermelon into ½” to 1” cubes and prep the remaining ingredients. Add watermelon to a large bowl with the tomatoes, onion, cucumber, and crumbled feta. Pour half the Greek vinaigrette in. Mix together and taste, add more dressing if needed.
  3. If you wish to serve on a bed of greens or with bread you can drizzle the reserved portion of the dressing over to taste.
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Greek Watermelon Salad

Recipe by: Danielle Prewett
Greek Watermelon Salad
  • Prep time

    30 minutes

  • Cook time

    -

  • Course

    Small Bites

  • Skill level

    Beginner

  • Season

    Summer

  • Serves

    4
Chef’s notes

This Greek watermelon salad is the epitome of summer. Cool, hydrating watermelon blends with ripe cherry tomatoes that are just about to burst—it’s heaven on a hot day. The red onion, cucumber, and feta are Greek classics that meld with the watermelon seamlessly.

I like to make this in advance and store it in the fridge to stay chilled. You can take this to your next backyard party as an appetizer, or you can spoon it over a bed of greens for a refreshing panzanella salad served with grilled crusty bread. I like to tear the bread into small pieces that soak up all the juices at the bottom of the bowl.

Ingredients

  • 1½ cups of chopped watermelon
  • 1 pint of cherry tomatoes, sliced
  • ¼ red onion, thinly sliced
  • ½ cup of finely diced cucumber
  • ¼ cup of crumbled feta cheese

Greek Vinaigrette

  • 2 tbsp. red wine vinegar
  • 1 garlic clove, minced
  • 1 tsp. fresh oregano leaves, chopped (or ½ tsp. dried)
  • 3 pinches of kosher salt
  • Several cracks of pepper
  • ½ cup, plus 1 tbsp. olive oil

Preparation

  1. Make the vinaigrette first by mixing the vinegar, garlic, oregano, salt, and pepper in a small bowl. Slowly drizzle the oil in while whisking continuously until emulsified. Set aside.
  2. Chop the watermelon into ½” to 1” cubes and prep the remaining ingredients. Add watermelon to a large bowl with the tomatoes, onion, cucumber, and crumbled feta. Pour half the Greek vinaigrette in. Mix together and taste, add more dressing if needed.
  3. If you wish to serve on a bed of greens or with bread you can drizzle the reserved portion of the dressing over to taste.