Watermelon Salad Recipe

Cut watermelon

Trim rind from the watermelon and cut into 1/2-inch cubes until you have about 4 cups. Transfer to a large mixing bowl and set aside to drain for 5 minutes if very juicy.

Prepare cucumber

Peel the English cucumber if the skin is waxy. Halve lengthwise and scoop seeds if they are watery. Slice into 1/4-inch half-moons (about 1 cup). Add to the bowl with watermelon.

Slice red onion

Very thinly slice 1/4 cup red onion and place in a small bowl of cold water for 5 minutes to mellow the raw flavor, then drain well and add to watermelon/cucumber.

Add olives and herbs

Pit and halve Kalamata olives (1/2 cup) and add to the bowl. Tear fresh mint leaves (1/4 cup) and sprinkle in. Reserve crumbled feta for finishing.

In a small food processor or blender, combine parsley (1/2 cup), cilantro (1/4 cup), rinsed capers (2 tbs), 1 small garlic clove, lemon juice (2 tbs), red wine vinegar (1 tsp), Dijon mustard (1/2 tsp), honey or agave (1/2 tsp), salt (1/2 tsp), black pepper (1/4 tsp), and red pepper flakes if using (1/8 tsp). Pulse to a coarse paste.

With the processor running, stream in the extra-virgin olive oil (3 tbs) until the dressing emulsifies and reaches a spoonable consistency. Taste and adjust seasoning: add a little more lemon or salt if needed. If too thick, thin with up to 1 tablespoon water.

Pour about 3 tablespoons of the salsa verde dressing over the watermelon, cucumber, olives, and onion. Toss gently to combine, taking care not to macerate the watermelon.

Taste and add more dressing sparingly if desired. Crumble feta (3/4 cup) over the top and gently fold once or twice to distribute.

Transfer to a serving platter or individual plates. Garnish with a few extra mint leaves and an additional drizzle (optional) of olive oil or remaining dressing. Serve immediately as a bite-sized salad or chilled for up to 1 hour.