The Sun’s out, Summer is here and watermelon season, at least in our household, is in full effect. I generally don’t need any excuse to eat watermelon, it’s one of my favorites, and if left to my own devices I can easily consume an entire one by myself in a day. But, making a salad like this makes it feel like a real meal, slightly more adult, and not to mention it’s totally delicious. Cold, sweet watermelon, salty feta and briny olives. Totally my thing.

I typically make massive platters of this all season long. I highly recommend trying this out if you haven’t already, I promise you’ll like it.

This isn’t the first watermelon salad to grace this site. I did a watermelon salad with feta, mint and Kalamata olives and another watermelon salad with chipotle powder, radish, cilantro and queso fresco. Both very good I would like to say. But here I’m giving you my current fave (third time’s the charm). It’s one I tend to make pretty frequently since there is always a watermelon in the house once the warm weather hits. That’s what happens when you marry a guy who sells watermelon…

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Cold, sweet watermelon, salty feta and briny olives. Totally my thing.

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5 from 1 vote

Watermelon Salad

Watermelon Salad with Feta, Castelvetrano Olives and Pickled Onions

Prep Time10

Course: Appetizer, Salad, Side Dish

Cuisine: American, Mediterranean

Keyword: salad, summer recipes, watermelon

Servings:

Author: Rachel Lerro

Ingredients

1/2 - 1/4 seedless watermelon really as much as you want to eat
8 oz feta cheese
1/2 cup Castelvetrano olives pitted and torn
1/2 red onion thinly sliced
1/4 cup apple cider vinegar
1 handful basil Greek, Thai or Genovese are all good choices
olive oil extra virgin
fresh ground black pepper

Instructions

Cover your sliced onions in vinegar and let them sit about 10-15 minutes to quick pickle in that vinegar.
1/2 red onion, 1/4 cup apple cider vinegar
Cut up the watermelon and pit those olives.
1/2 - 1/4 seedless watermelon, 1/2 cup Castelvetrano olives
To plate, I like to arrange the watermelon in a fairy even layer on a large platter. Scatter with crumbled feta, torn olives, basil and your onions (drain off any excess vinegar).
8 oz feta cheese, 1 handful basil, olive oil, fresh ground black pepper
Finish the salad with a drizzle of good olive oil and some fresh ground pepper.