Ready for a flavor explosion that screams summer?
This watermelon salad is about to become your new obsession – a ridiculously simple combination of sweet, salty, and fresh that you'll crave all season long.
About This Recipe
Think of this salad as Tabbouleh's cool cousin—we're swapping out the bulgur for white beans to create a heartier dish that's amazing as a side or a light meal! It's kinda like a Mediterranean party in your mouth, packed with fresh herbs, zesty lemon, and it's really good for you!
I think you'll love how easy it is to whip this up. We're talking like, 15 minutes of prep and a smidge over half an hour cooking time if you're using dried beans. Yep! As a side it'll serve 8 – 10 peeps, but if you're feeling it as a main, it happily feeds 4 – 5 hungry bellies. Plus, it keeps for 3 days in the fridge, so you can make it ahead.
Key Ingredients
Next up, grab 4 tomatoes, cut into little 1/2-inch pieces. Three cucumbers are next, or, if you're using those long English ones, just one and a half will do. One half of a red onion, finely chopped. Oh, and don't forget a cup of roughly chopped parsley and about 1/3 cup of mint.
For the lemon dressing, you're going to need a couple of tablespoons of lemon juice, 4 tablespoons of extra virgin olive oil, one small minced garlic clove, a half teaspoon of Dijon mustard, salt and pepper. Easy peasy!
- White beans represent purity – a blank canvas for flavor.
- Tomatoes and cucumbers are cool, vibrant partners, both fresh and summery.
- Red onion adds a zesty bite, cutting through richness.
- Parsley and mint, a burst of freshness that are earthy with herby notes.
- Lemon dressing is what brings everything together.
Preparation Steps
Now, let's immerse ourselves in making the lemon dressing – it's super easy! I will start by grabbing a jar—any jar will do, even an old pickle jar that you've saved!! I'm adding 2 tablespoons of lemon juice, 4 tablespoons of extra virgin olive oil, and one small, minced garlic clove—using a garlic press makes this super simple.
Next up, I'll add ½ teaspoon of Dijon mustard – it adds a nice zing! It also goes in ½ teaspoon of salt and ½ teaspoon of black pepper. Now, I'm shaking the jar really well until everything's combined.
I'm placing the salad ingredients – the chopped tomatoes, cucumbers, red onion, parsley, and mint, plus the drained white beans – in a big bowl. It's time to drizzle most of the dressing over the veggies! I'm tossing it all well to make sure everything's nicely coated. That's it – done!
Serving Suggestions
I think you'll love how easy it is to serve this salad — talk about a tasty dish that's also a complete showstopper! This salad is best served fresh, so don't let it sit around too long. The addition of ingredients like feta cheese complements the sweetness of the watermelon!
Grab a big bowl and pile it high! If you're feeling fancy, you can also serve it on individual plates with a sprig of mint.
Here's how to make it extra special:
Pair it with grilled chicken or fish** for a complete meal that everyone will enjoy.
Take it to a potluck** — watch it disappear in minutes!
** Offer it as a invigorating side at your next barbecue; it complements any grilled dish, I promise you!
**Pack it for a picnic — just remember to keep it cool.
* Enjoy it alongside a glass of chilled white wine on a hot day; it's the perfect combination for relaxation.
Short Recipe Version
Watermelon Salad Recipe
Prep Time: 15 minutes
Cook Time: 0 minutes
Serving Size: 6
Ingredients:
- 6 cups cubed watermelon
- 1/2 cup crumbled feta cheese
- 1/4 cup thinly sliced red onion
- 1/4 cup fresh mint leaves, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic glaze
- Salt and pepper to taste
Instructions:
- Combine watermelon, feta, red onion, and mint in a large bowl.
- Drizzle with olive oil and balsamic glaze.
- Season with salt and pepper to taste.
- Gently toss to combine.
- Serve immediately.
Nutrition Information (Per Serving – Estimated):
- Calories: 120
- Fat: 7g
- Sodium: 150mg
- Carbohydrates: 13g
- Protein: 3g