Watermelon Salad with Mint Recipe

Watermelon, cucumber, tomatoes and mint make a refreshingly juicy and zingy salad
Watermelon Salad with Mint

Photography Terry Brennan, Food Styling Lara Miklasevics

There is just something about fresh air and sunshine and dining outdoors on the deck, patio or at a park that seems to make the food taste better. And a quick and easy—yet fresh and delicious—side salad helps you enjoy the day, too.

This refreshing salad is so juicy and zingy it’s sure to disappear quickly. Sweet watermelon plays well with tomatoes and cucumbers, and a hit of peppery mint accents the flavors, says Twin Cities chef and cookbook author Robin Asbell, who created this recipe for Real Food. A simple lemon and olive oil dressing is all you need to bring it all together.

Watermelon Salad with Mint

Makes 4 to 6 servings

4 cups cubed watermelon
2 medium tomatoes, cubed
1 medium cucumber, seeded and chopped
2 scallions, chopped
½ cup fresh mint, slivered
¼ cup fresh lemon juice
¼ cup extra virgin olive oil
¼ teaspoon salt

  1. In a large bowl, place the watermelon, tomatoes, cucumber, scallions and mint.
  2. In a cup, stir the lemon juice, olive oil and salt. Drizzle over the watermelon mixture and toss to coat. Serve immediately.

Nutrition Info Watermelon Salad with Mint (Per Serving): Calories 154 (99 From Fat); Fat 11g (Sat. 2g); Chol 0mg; Sodium 125mg; Carb 14g; Fiber 2g; Protein 2g

Hungry for More Ideas? Try These Recipes:

The Savory and Sweet Sides of Watermelon: Refreshing watermelon moves from appetizers to entrées and desserts with ease.

Hawaiian Chicken in Lettuce Leaves: This tangy sweet chicken in lettuce leaves is fresh and light and comes together in a snap—it’s perfect for dining al fresco at home or on a picnic.

Make a Spud Salad Switch: Mix it up this season with new twists on potato salad—plus, potatoes offer more nutrients than you might think.

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Mary Subialka is the editor of Real Food and Drinks magazines, covering the flavorful world of food, wine and spirits. She rarely meets a chicken she doesn’t like, and hopes that her school-age son, who used to eat beets and Indian food, will one day again think of real food as more than a means to a treat—and later share this with his younger brother.