Always a popular cook-out and picnic side, but a watermelon salad in a bowl is not always a good traveler.  For a bright fresh salad, carry the ingredients separately in reusable containers in a cooler—and make the salad at dinnertime!  Salty olives and briny feta combine with sweet watermelon for the taste of summer.  Delicious mixed on its own, or a add a drizzle of a bright, light vinaigrette.  Adjust ingredients to size of your party.  Bring a big bowl and a serving spoon and you’re all set.

  • A good-size seedless watermelon, cut up or scooped
  • Feta cheese, solid piece in brine
  • Pitted black olives, like kalamata
  • Handful of toasted pumpkin seeds or pine nuts (optional)

In separate containers, pack cut watermelon, feta cheese, broken into pcs, drained black olives, and toasted seeds, if using.  Just before serving, put everything but seeds in large bowl and toss gently.  Garnish with seeds.  Drizzle salad with light lemon vinaigrette, if using. 

Lemon Vinaigrette

  • ¼ cup lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 2-3 tblsp light olive oil

Put all ingredients in jar with tight fitting lid.  Shake to emulsify.  Shake again just before using. 

The Kitchen Hive

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