Watermelon Recipe
Make Watermelon Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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.
Main
Optional Garnishes & Dressing
Method
Main
Prepare the watermelon
Rinse the outside of the watermelon under cool running water and pat dry. Place the watermelon on a large cutting board. Using a large chef's knife, cut off both ends to create flat surfaces so the melon sits steadily.
Stand the watermelon upright on one of the cut ends. Slice downward to remove the rind in vertical strips, following the curve of the fruit, until the red flesh is fully exposed and rind is removed.
Cut the de-rinded watermelon in half crosswise. Lay each half cut-side down and slice into 1-inch thick slabs. Stack slabs and cut into 1-inch cubes for a salad, or cut into wedges or triangular slices for serving. Aim for uniform pieces so presentation and texture are consistent.
Transfer the cut watermelon to a large bowl or platter. If serving chilled, place the bowl in the refrigerator for 15–30 minutes before finishing garnishes.
Optional Garnishes & Dressing
Prepare garnishes
Wash mint leaves, pat dry, and stack several leaves to roll tightly; slice thinly (chiffonade) or roughly tear for a rustic look. Crumble feta if not pre-crumbled. Roughly chop toasted nuts if using whole nuts.
Make simple lime dressing
In a small bowl, whisk together the fresh lime juice, extra-virgin olive oil, and honey (if using) until combined. Taste and adjust sweetness with more honey if desired.
Sprinkle the sea salt evenly over the watermelon; the salt brings out the fruit's sweetness. Grind the black pepper over the fruit sparingly to add a subtle savory note.
Drizzle the lime dressing lightly over the watermelon (start with half the dressing and add more as desired). Scatter torn or chiffonade mint leaves, crumbled feta, and chopped toasted nuts over the top. Toss gently to combine or leave arranged for a composed platter.
Taste and adjust final seasoning — add a pinch more salt, a squeeze of lime, or a light drizzle of honey if you want brighter or sweeter flavors.
Serve immediately at chilled or cool temperature. Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours (feta may release some liquid).