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Watermelon Greek Salad
5 from 4 votes

Watermelon Greek Salad

To round out this salad into a meal, add a can of drained chickpeas. Delicious served with a side of homemade pita bread.

Prep Time
20 mins
Total Time
20 mins
Servings: 4 people
Calories: 220 kcal
Course: Salad
Cuisine: Mediterranean

Ingredients

For the vinaigrette:
  • 1/4 cup olive oil
  • 1 Tablespoon lemon juice freshly squeezed
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon salt fine sea salt
For the salad:
  • 4 cucumber mini
  • 1 yellow bell pepper cored
  • 1 peach halved and pitted
  • 1 pint cherry tomato
  • 4 cups watermelon cubed, seedless
  • 1/4 cup kalamata olives cut in half, pitted
  • 1 Tablespoon oregano fresh, chopped
  • 1 teaspoon mint chopped, fresh
  • 1 Tablespoon Italian parsley chopped, fresh
  • 1/2 cup feta cheese to taste

Instructions

    Cup of Yum
  1. In a small bowl or jar, stir together the olive oil, lemon juice, vinegar and salt.
  2. Slice the cucumbers, yellow bell pepper and peach into 1/4 inch slices. Halve the cherry tomatoes. Gently toss together with the watermelon. Add the Kalamata olives. At this point the salad ingredients and the vinaigrette can be stored separately, refrigerated for up to three days.
  3. To Serve: Toss the watermelon Greek salad ingredients together with the vinaigrette and the chopped herbs. Heap into a serving bowl and crumble the feta cheese over the top. Garnish with edible flowers or more herbs if you like. Serve at once.

Notes

  • I use a mandoline for slicing the cucumber, yellow pepper, peach and watermelon. It speeds up all the chopping and yields nice, even slices.

Nutrition Information

Calories 220kcal (11%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 220

% Daily Value*

Calories 220kcal 11%

* Percent Daily Values are based on a 2,000 calorie diet.