Watermelon Salad recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›River House›Watermelon Salad Recipe

Watermelon Salad Recipe

Inspired by River House
Time20m
Serves4

Topped with River Street Sweets glazed pecans, cucumbers, red onion and goat cheese, drizzled with lemon, mint and honey vinaigrette and garnished with arugala

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

General

Salad Base

Vinaigrette

Garnish

Method

Preparation Instructions

1

Prepare the Ingredients

Cube the watermelon and cucumber into bite-sized pieces. Thinly slice the red onion. Crumble the goat cheese and set aside.

2

Make the Vinaigrette

In a small bowl, whisk together the juice of 1 lemon, 2 tablespoons of honey, and a handful of chopped fresh mint leaves. Adjust seasoning with salt and pepper to taste.

3

Assemble the Salad

In a large mixing bowl, combine the cubed watermelon, cucumber, red onion, and arugula. Drizzle with the lemon, mint, and honey vinaigrette, then gently toss to combine.

4

Add Toppings

Plate the salad and sprinkle the crumbled goat cheese and glazed pecans on top. Serve immediately.