Watermelon salad is one of my favourite easy recipes in summer.
Watermelon salad is a really simple recipe. It’s so simple that I often made it while traveling when I encountered others in hostels, backpacking through South America. In the usual potluck style there’s always lots of pasta and rice dishes in it because backpackers survive off simple and cheap food and watermelon salad was always a welcomed surprise.
Watermelon salad feels like a luxury on the road because it’s something you’d have at a garden party, I guess if you had a garden. But in many Latin countries watermelon is so easy to find and it’s really cheap.
It’s true that feta may be harder to find but any salty fresh cheese works, just head to the market and you’ll usually find vendors who’ve made cheese fresh that morning. The key is to have cheese that is salty and crumbly to counteract the sweetness of the watermelon.
This is a really versatile recipe. If you can’t find mint but basil is available feel free to use that. I’ve also seen tomatoes, cucumbers, olives, red onion, arugula and different nuts added to the salad. I don’t think it needs a formal salad dressing but some people use a balsamic vinaigrette or reduction. If you have beets the same ingredients also work so well in this raw beet salad.
If you wanted to serve this as an appetizer at a barbecue I think it would be great to change it from a watermelon salad to watermelon chunks with crumbled feta overtop. People will be amazed by its simplicity. Based on the spicy fruit combinations I ate in Mexico I think this could also work with mango and pineapple.
If you make a version of watermelon salad I’d love to hear what you put in it.