Spicy Watermelon Salad

Spicy Watermelon Salad
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Create some “wow” this summer with a sweet and spicy watermelon salad. Fresh basil and mint add a light floral aroma, and crisp pickled onion and jalapeno add a flavorful bite to that classic watermelon flavor. You can make the pickled onions in this dish up to a week ahead of time, but assemble the other ingredients just before you intend to serve it. Omit the jalapeno and pickled onions if you prefer a milder flavor.


  • ½ cup champagne vinegar
  • 1 Tbsp. sugar
  • 1 tsp. kosher salt, plus more to taste
  • 1 red onion, thinly sliced
  • 2 lbs. watermelon, cut into 1" cubes
  • ¼ cup plus 1 Tbsp. fresh basil, roughly chopped
  • ¼ cup plus 1 Tbsp. fresh mint, roughly chopped
  • 4 cups leafy summer greens, such as baby arugula and mizuna
  • 1 tsp. lime zest
  • 1 tsp. orange zest
  • 2 Tbsp. lime juice
  • 2 Tbsp. orange juice
  • ½ jalapeno, thinly sliced
  • ¼ cup olive oil
  • Freshly ground black pepper, to taste
  • 8 oz. feta cheese, crumbled


  1. Bring the champagne vinegar, sugar and kosher salt to a simmer. Add the onions and cook them until they soften, about 5 minutes. Chill the onions in the refrigerator until cold.
  2. Toss together the watermelon, basil, mint, summer greens and zest in a mixing bowl.
  3. Add the juices, jalapeno and olive oil to a jar. Seal the jar tightly and shake vigorously to mix the dressing. Add salt and pepper to taste, then pour the dressing over the watermelon.
  4. Transfer the salad to a serving dish and garnish by sprinkling the crumbled feta over the top. Store leftovers in an airtight container in the fridge. Use within 24 hours.
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