Greek Watermelon Salad

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Greek Watermelon Salad

My friend Irma is Indonesian and her husband Anthony is Greek. She is an amazing cook and dynamic character full of good stories and good food.


I went to her house a few weeks back to learn how to make Greek food through Athena Hour – a women’s networking event I started this year focused on skill sharing, community building, and general good times with wine & food.


Irma made this amazing watermelon salad (that Anthony actually came up with) as one of the dishes and as soon as I tasted it, all I could think was…Tastes Like SUMMER! It is such an easy dish to throw together for your summer bbqs, picnics, potlucks. A sure crowd pleaser that is fresh and light to nicely complement all the grilled meats and cheesy dips that abound at these events.

Greek Watermelon Salad
Recipe type: Side Dish
Cuisine: Greek, Vegetarian
Prep time: 
Total time: 
Serves: 10-15
Summery salad perfect for potlucks and bbqs
  • ½ watermelon
  • 4 roma tomatoes
  • 2 large cucumbers
  • 1 yellow bell pepper
  • 2 large or 4 small green onion stalks
  • 10-15 mint stems
  • 1 can of red kidney beans
  • 1.5 cups of feta
  • Black pepper
  • 4-6 TB good olive oil
  1. Cut the watermelon into 1 inch cubes (de-seed if necessary) & place in a large bowl
  2. Cut the tomatoes in 8ths or slightly smaller chunks than the watermelon
  3. Cut the cucumbers in ¾ inch chunks
  4. Cut the yellow bell pepper in ¾ inch chunks
  5. Cut the green onion in ½-3/4 inch pieces
  6. Pick off the mint leaves and mince
  7. Put everything in the large bowl, and add the crumbled feta, black pepper, olive oil and toss to combine.
  8. Taste and add more feta/pepper/olive oil as desired.
  9. Chill until serving time.


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