Watermelon Salad

An easy, refreshing, and healthy summertime meal.


  • 6 cups cubed watermelon

  • 1/2 red onion, julienne

  • 1/2 cup parsley, plus more for garnish

  • 4 ounces parmesan or feta cheese (optional)

  • 2 tablespoons sunflower seeds

  • 1 1/2 tablespoons red wine vinegar

  • 1 1/2 tablespoons extra-virgin olive oil

  • 1/4 teaspoon fine sea salt

  • Fresh ground black pepper, to taste


  • To toast the sunflower seeds, place in neutral oil with a dash of salt and put on a sheet pan, and put into an oven at 350 degrees. Toast for about 10-15 minutes

  • On a platter add watermelon, chopped parsley, feta cheese, and toasted sunflower seeds. Keep prepped items separate until salad is composed

  • Drizzle the salad with red-wine vinegar and olive oil as well as a pinch of salt and fresh ground black pepper. Toss all ingredients together and serve with torn parsley leaves on top. You can also add lime as an option.

  • You can cover and refrigerate for up to 2 days.

The Taste of Summer

This one of my favorite things about summer. Watermelon is great for Breakfast, Lunch, or Dinner. It can be eaten as a snack or added to a salad for an easy, refreshing and healthy meal.


Inspired by Inspired Taste

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