Juicy chunks of watermelon, tomatoes, and cucumber are tossed in a tangy red wine vinaigrette in this refreshing Greek watermelon salad. Say hello to your new favorite potluck side!
This bright and beautiful salad bursting with summer staples like tomatoes, watermelon, cucumber, and fresh mint is equal parts hearty and refreshing.
Everyone always grabs seconds of this Greek-inspired watermelon salad and asks for the recipe (I think most people haven’t gotten the memo yet that not all salads need to contain lettuce!).
It’s a fantastic make-ahead salad that holds up well at potlucks, bbqs, and picnics. This is sure to become your new go-to summer salad when you need something quick and easy to pair with your burgers, brats, or grilled chicken.
Heidi’s Tips for Recipe Success
- Pick the juiciest, sweetest watermelon you can find by looking for a creamy yellow spot on the underside of the rind. If you give it a gentle tap, it should sound satisfyingly hollow.
- Campari tomatoes taste super sweet compared to regular tomatoes and are my top pick for this watermelon salad.
- I like to drizzle just half of the dressing over the salad, taste, and then add more dressing as needed. The exact amount varies from batch to batch depending on how juicy the watermelon and tomatoes are.
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
- Watermelon — Cut the melon into 1-inch cubes, or purchase a container of pre-cubed watermelon in the produce section if you’re in a time crunch.
- Tomatoes — Campari tomatoes are less acidic and much juicier than regular vine tomatoes. Swap with cherry tomatoes if you can’t find campari.
- Cucumber — I love using an English cucumber in this recipe. Its thin skin and low amount of seeds makes it perfect for tossing into salads.
- Red onion — Has a slightly sweeter bite that makes it far more enjoyable to eat raw compared to a yellow onion.
- Feta cheese — Buy a block of feta and crumble it yourself for the creamiest texture.
- Fresh mint — Gently tear the leaves to release their essential oil and infuse the salad with a subtle mint flavor.
- Vinaigrette — Olive oil, red wine vinegar, and honey are seasoned with some salt and pepper for a simple yet delicious dressing for this watermelon tomato salad.
Ingredient Swaps and Substitutions
- Fresh mint — Basil, dill, or parsley can also be used.
- Feta — Replace with mozzarella pearls for a different flavor profile.
- Dressing —You could also use a classic balsamic dressing or even an Italian dressing. Or, completely change up the recipe and make my Asian Watermelon Salad instead.
How to Make Greek Watermelon Salad
- Prep the ingredients. Cube the watermelon, slice the tomatoes, and chop the cucumber. Place everything in a large serving bowl.
- Whisk together the dressing. Season the vinaigrette to taste, adding more salt and pepper as needed.
- Toss to combine. Add half of the dressing to the watermelon mixture and toss gently to combine. Top with fresh mint and feta before drizzling with extra dressing as desired.
FAQs
Once assembled, this salad is best enjoyed within 24 hours. Note that the watermelon, tomato, and cucumber will release their juices over time.
If you like olives in your Greek salad, feel free to add pitted Kalamata olives to this watermelon version.
Storage Tips
Store the salad in an airtight container and refrigerate for up to 2 days. The watermelon and tomatoes will soften over time, so if serving to guests I recommend eating within 24 hours.
What to Serve With Greek Watermelon Salad
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Greek Watermelon Salad Recipe
Refreshing and easy to make, this Greek watermelon salad is bursting with the flavors of summer.
Servings 6
Calories 222kcal
Ingredients
- 4 cups watermelon, cut into 1-inch cubes
- 6 campari cocktail tomatoes, cut into wedges
- 1 large English cucumber, cut into ¼-inch pieces (about 2 cups)
- ½ small red onion, thinly sliced
- 1 cup feta cheese
- 2 tablespoons fresh mint leaves, gently torn
Vinaigrette
- ¼ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- kosher salt and freshly ground black pepper, to taste
Instructions
-
In a large bowl, combine the watermelon, tomatoes, and cucumber.
-
In a small bowl, whisk together the oil, vinegar, and honey. Season with salt and pepper to taste. Drizzle half the vinaigrette over the salad and toss very gently.
-
Crumble the feta over the salad with the torn mint leaves and drizzle with the remaining dressing to taste.
Nutrition
Calories: 222kcal | Carbohydrates: 19g | Protein: 6g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 22mg | Sodium: 295mg | Potassium: 521mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1830IU | Vitamin C: 28mg | Calcium: 157mg | Iron: 1mg
More Greek-Inspired Salads to Try
We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.
Follow me on Instagram, Facebook, and Pinterest for more FoodieCrush inspiration.
As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own.
