Traditional recipes

Chopped Veggie Salad with Watermelon and Feta Cheese

Chopped Veggie Salad with Watermelon and Feta Cheese

Ingredients

  • 1 pound Campari or plum tomatoes, diced, drained
  • 1 1/2t cup diced seeded watermelon
  • 1t large green bell pepper, seeded, cut into 1/3-inch cubes
  • 1 large English hothouse cucumber, seeded, cut into 1/3-inch cubes
  • 1/2t cup very thinly sliced radishes
  • 3 tablespoons olive oil, divided
  • 10 ounces feta cheese, broken into small cubes (about 2 1/2 cups), divided
  • 2 green onions, chopped, divided
  • 1/4 cup thinly sliced fresh mint leaves, divided
  • 1/2 cup plain Greek-style yogurt
  • 1t teaspoon dried oregano

Recipe Preparation

  • Toss first 5 ingredients and 2 tablespoons oil in large bowl. Add half each of cheese, green onions, and mint. Mix remaining cheese, green onions, mint, and oil in processor; add yogurt and oregano. Process just to blend (do not overmix or dressing will get thin). Season dressing with salt and pepper; mix into salad.

Reviews Section

Grilled Watermelon, Feta, and Mint Salad

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This fresh, healthy summer salad recipe balances sweet, tart, salty, and fresh flavors by combining grilled watermelon with feta and mint. Get more grilled fruit ideas for sweet and savory summer dishes.

Instructions

  1. 1 Quarter the watermelon lengthwise. Cut each quarter into 2-inch-thick slices. Place on a baking sheet, then brush lightly with olive oil. Set aside.
  2. 2 Preheat a charcoal or gas grill to medium heat. Or preheat a stovetop grill over medium heat. Clean and oil the cooking grate. Add the watermelon slices and grill just until marked, about 2 minutes per side. Set aside to cool on the baking sheet.
  3. 3 In a bowl, whisk together the citrus juices, a pinch of salt, and 2 to 3 tablespoons olive oil.
  4. 4 Remove and discard the rinds, then cut the watermelon into chunks and add to a serving bowl. Pour the dressing over the top and toss gently. Top with the feta and mint and toss to coat. Serve right away.

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What’s in this watermelon salad?

This watermelon salad recipe is truly easy to make and it’s one of the best watermelon recipes out there. It’s just matter of chopping a few ingredients and throwing them together on a platter. It’s a fantastic accessory for summer cookouts and potlucks. But because it’s so simple, the quality of the ingredients is key. You’ve got to have a super ripe watermelon and high quality feta cheese to make this one taste like 1 million bucks. Here’s what’s in this watermelon salad:

  • Ripe watermelon
  • Feta cheese crumbles
  • Baby or English cucumber(or use a standard cucumber and peel it!)
  • Fresh basil
  • Lemon

Chopped Vegetable Salad with Feta and Olives

This Chopped Vegetable Salad with Feta and Olives is a good, basic Greek salad. I love the finely chopped lettuce in this one.

If you’re looking for a simple salad recipe to accompany your dinner, this is it! We often like to throw chicken or steaks on the grill and make a salad to go with our grilled main dish. This is one of my favorite salads to make because it’s delicious. And everyone loves a little Greek salad!

Your classic chopped Greek salad here is a combo of finely chopped Romaine lettuce, tomatoes, cucumber, red onion, feta cheese and olives. At this point, you’ll just drizzle olive oil and red wine vinegar on top– adding some salt and pepper too. That’s the thing that makes this salad so easy– the oil and vinegar is just drizzled on top. No fancy dressing recipe needed here!

Finally, you’ll add crumbled feta cheese and chopped kalamata olives. That completes the Greek salad!


This late summer Sweet Potato & Steak Salad with Carolina Mustard Vinaigrette boasts all the hallmarks requisite to round out a deliciously hearty and wholesome meal. Roasted sweet potatoes tinged with a hint of salt and thinly sliced grilled filet are accompanied by fragrant ripe figs, paper thin slices of red onion, and exquisite cave-aged Roquefort. A sweet and tangy homemade Carolina mustard vinaigrette finishes the profile.


Creamy melted cheese brings sweet corn and spicy jalapeño together with a nice pop of brightness from lime juice and cilantro in this easy dip inspired by classic Mexican street corn. This creamy and satisfying dish can be served with tortilla chips and veggies for dipping.

Gazpacho is a delicious way to eat more veggies. Think of it as a vegetable smoothie. Not only does Chef José Andrés keep a pitcher of this healthy gazpacho recipe in his refrigerator all summer, it's also served at Beefsteak, his chain of vegetable-driven restaurants.


Finally, let&rsquos talk about this easy creamy vegan salad dressing. Deliciously creamy, tangy and a perfect match for any salad. Most importantly, this dressing is completely plant based! Win! I adapted it from my favourite food blog of all time, Pinch of Yum.

First combine almond butter with some coconut milk. Next you add the olive oil, orange juice, a pinch of mustard and mashed garlic and ginger. Finally it comes together with some maple syrup that would remind you of a typical honey and mustard sauce.


  • Sub mint on this watermelon salad for basil or cilantro.
  • Add cucumber or purple onion for further veggies.
  • Swap the feta for goat cheese.


This Watermelon Tomato Caprese Salad is My Summer Crush

Ever since I started making this twist on a watermelon caprese salad at the beginning of summer, I’ve been on a Harry Styles-level obsession with making sure I always have the ingredients for it in my kitchen. I just wanna taste it, I just wanna taste it, watermelon salad high… Either you’re frantically clicking off the page right now or humming along with me (I know some of you get me.) (And just remember, the only thing worse than me butchering these lyrics would be actually having to hear me sing them. You’re welcome, Adam.)

I feel that some of y’all might not be happy about the fact that I’m calling this a “caprese” since it’s a prettttty big stretch from the original, but I am all about a loose riff these days. Plus, if you read the actual definition of a caprese, you’ll see that it’s really more of a formula that doesn’t necessitate any one exact ingredient: veggie/fruit + cheese + herbs. And yes if you actually clicked on that link, you noticed that I’m citing my own website, lol. If it’s on the internet, it’s got to be true!

So far, this post = my brain on not enough sleep (my body clock is set to some weird 4:57am wake-up this week), so for those of you who actually want to hear about this salad, let’s dive in.

Refreshing, sweet, cold, and crunchy, this watermelon caprese salad is truly what summer dreams are made of.

And if you, like me, are always looking for something to do with the massive amounts of watermelon that you’re left with when you cut one up, this is your answer. When combining ingredients, I try to chop up my tomato, melon, and cucumber to roughly the same size so that you end up with this highly snackable chopped salad that is perfect for lunch, appetizer, or a side with grilled salmon or chicken. The addition of chopped fresh mozzarella is what makes it creamy and addictive, and basil + a squeeze of lime + olive oil (and lots of flaky sea salt) make up the simplest dressing that is really all this salad needs. It’s dreamy.

Since summer is all about making it work with what you’ve got (and we’re all limiting our grocery runs these days) I’ve tried a few adaptations to this recipe with great results. Swap cantaloupe for watermelon, try feta instead of mozzarella, and of course, the basil can be subbed with mint or cilantro — I usually use a mix of whatever fresh herbs I have on hand. Scroll on for the recipe, along with the video of me making this salad start to finish…

If you try this recipe, I’d love it if you’d leave a comment, rate it, and tag me on Instagram so I can see it!

Watermelon Tomato Caprese Salad

This watermelon caprese salad is crunchy, sweet, creamy, and refreshing. Meet my new favorite summer starter!


Menus & Tags

I fell in love with this dressing. And oh so easy. I will definitely make this again.

This is a delicious and simple recipe, I decided to kick it up a bit and used artisan romaine which is smaller heads than regular romaine, split them in half and brushed with good quality olive oil and lightly grilled them. My guests raved about this salad. Definitely will make this over and over.

Loved this salad! Made it to go with tamales on Christmas eve. I used a mixture of romaine and baby greens. I agree with the recommendation to make the dressing ahead of time - it tasted better the second day. I also blended the dressing so that the cilantro would be better incorporated. Added roasted pepitas as a topping for some crunch. I thought the feta would be odd in a Mexican style salad but it was great.

This was a hit. Based on some of the reviews that thought the dressing a bit bland, I did make sure to season the dressing and the salad. I also added a teaspoon of cumin to the dressing based on another recipe (perhaps more Tex-Mex). Finally, I toasted some toasted pepitas for a bit of extra texture. All in all, yummy. Would make again.

I used spinach & added more cilantro , salt & pepper and it was amazing. I did not have jalepenos so added a bit more cayenne pepper and it was delicious!

Delicious salad. I do think the dressing benefits from some rice vinegar and a dash of salt and pepper. I used frozen corn which I seasoned with salt before adding to the salad. I also added green onions and cilantro.

I made this salad exactly as stated. I made dressing day before. I made this for a friend and myself. Was really pretty and sounded wonderful and all these reviews had me excited that this was going to be wonderful. WRONG. SO bland. And watery. Needed salt for sure, but still didn't make this salad worth making again. The dressing leaves a lot to be desired. Friend wasn't begging for recipe. I can cook, so guess this is just a taste preference. I like more flavor!!

Easy and delicious! I used Cotija cheese (crumbled) instead of feta and the fire roasted corn from the frozen section at Trader Joes. Easily doubled for a Cinco de Mayo party and it was a hit! Toss with pepitas and dressing just before serving.

Excellent salad. Full of flavor, texture and color. Delicious side dish with many entree choices. Make the dressing a day ahead to permit co-mingling of flavors and only stir in the romaine slightly before serving. Green onions would also be a great addition.

I've made this three times for three entirely different groups of people and It's a Crowd Pleaser. it's worth the effort..people are pleasantly surprised by the jicama. it's beautiful, it's refreshing. I highly recommend.

I would not make this again. The dressing was very bland, just tasted like lime juice

I made this for a party and got rave reviews! Everyone was trying to figure out what the jimica was.

This salad was terrific. Super-easy to make and even my picky mom & grandmother loved it! I omitted the cilantro (I hate cilantro) and added fresh parsley and fresh oregano. I also made extra dressing. I only used a handful of salad greens so the "salad" was mostly corn, bell pepper, red onion, and the dressing--which I served over sliced avocado.

I was hoping this salad was going to be amazing based on the reviews. I thought it was mediocre. I took it out of my recipe box.

I made the salad dressing for a different chicken salad that I whipped up using ingredients around the house. I used agave instead of honey to make it healthier.. It was absolutely delicious.

The whole family loves this salad. In addition to being a great side dish, It is filling enough for a light lunch or supper all on its own.

Amazing! Love this salad. This would be my go to salad any time I was craving a nice hearty salad. I serve it with cilantro-chipotle tilapia (I add lemon juice to it) http://www.epicurious.com/recipes/food/views/Cilantro-Chipotle-Tilapia-351295 and it's a huge hit. It's filling, crunchy, sweet, zesty, and healthy all at the same time. And the dressing is to die for! Highly recommend. Probably the bet salad I've tried on Epicurious.

I make this all of the time and have for years. Everyone loves it. Amazing dressing.

Made as is..doesn't matter where the cilantro landed in my book. The dressing really makes this salad amazing.

I add a teaspoon of lemon and lime zest to the dressing as well as 1/4 cup of lemon juice as well as more honey to balance it out. I did not have jicama and did not use corn. We were guests at a potluck, and the hosts consumed it like candy! They raved about my dressing especially. I agree about the cilantro floating on the bottom. I tried to grind it as best I could to bring more flavor to the dressing.

I make this for work potlucks and family barbeques and get nothing but fantastic reviews. My coworkers ask that I leave leftovers in the fridge so they can have some the next day. I add cucumber and omit the avocado.

I forgot to mention below that I also added garbanzo beans and no-salt seasonings: cumin, Ancho chili powder, Mrs. Dash Fiesta Lime, and Mrs. Dash Southwest Chipolte.

This recipe is excellent. I replaced the feta with Mexican cheese and I added black olives, chayote, and crushed tortilla chips. The cilantro must either be emulsified in the dressing or simply added to the salad as it stays in the bottom of a salad dressing bottle.

I love how fresh and light this salad is. guest-worthy and works on its own or as a complement to any meat based Mexican entree

I can't even count how many times I've made this salad, and every person seems to love it. It's made it's way onto my family's permanent roster of get-together foods. I've made it exactly the way it's written, or modified it, but it always comes out great. I've also made it as a dish for new parents, and they seem to appreciate it (keeping the dressing separate!).