Summer in a Bowl: The Watermelon Salad That Stole the BBQ
It all started on a scorching July afternoon, the kind where the pavement radiates heat and even the dog refuses to move. We had a neighborhood BBQ planned, and the idea of turning on the oven made me instantly sweat more than the sun already had. I needed a dish—something fresh, fast, and crowd-pleasing. Enter this Watermelon Salad, a juicy, herb-packed miracle that stole the show.
As I carried the bowl to the table, heads turned. People always expect the usual suspects: burgers, chips, maybe a store-bought pasta salad. But this? This was different. It was vibrant. It was refreshing. It was Instagram-worthy. The bowl was scraped clean in under ten minutes, and I got more recipe requests than I could count.
This salad isn’t just a pretty side dish—it’s summer on a plate. Sweet watermelon, crisp cucumber, zippy red onion, and an herbaceous kick from mint and basil. Topped with creamy dairy-free feta (or avocado if you want to keep it extra simple) and tossed in a light vinaigrette, it’s perfect for everyone—paleo pals, vegans, and flavor fanatics alike.
When to Serve This Salad
This Watermelon Salad is ridiculously versatile. Here are some of my favorite ways to enjoy it:
Backyard BBQs: Pairs beautifully with grilled veggies, skewers, or plant-based burgers.
Picnic in the Park: Easy to pack, and it holds up well for a few hours if chilled.
Pool Parties: Hydrating and refreshing—a salad that actually cools you down.
Light Lunch: Serve over arugula or quinoa for a more filling meal.
Brunch Table Favorite: A colorful and unexpected side that wakes up your palate.
Watermelon Salad (Paleo, Vegan)
Ingredients
For the Salad:
1/2 of a whole watermelon, cubed
1 English cucumber, sliced in half lengthwise, then into 1/2” half-moons
1 small red onion, finely chopped
1/4 cup mint leaves, roughly chopped
1/4 cup basil leaves, roughly chopped
1/2 cup dairy-free feta cheese crumbles (I used Follow Your Heart brand)
Dairy-Free Option:
No dairy-free feta on hand? Swap in 1 ripe avocado, cubed, for that creamy bite.
For the Dressing:
1/4 cup extra virgin olive oil
2 1/2 tablespoons red wine vinegar (or balsamic, if you like a little sweetness)
1 teaspoon pure maple syrup (optional, but highly recommended)
1/4 teaspoon fine sea salt
Instructions
Build the Base:
In a large serving bowl or platter, layer the cubed watermelon, cucumber, red onion, and chopped herbs.
Top It Off:
Sprinkle the dairy-free feta (or avocado) evenly over the top.
Mix the Magic:
In a small jar or bowl, whisk or shake together the olive oil, vinegar, maple syrup (if using), and sea salt until combined.
Dress and Serve:
Pour the dressing over the salad just before serving and give it a gentle toss. Serve immediately, and prepare for compliments!
Pro Tips
Make Ahead: You can prep the ingredients a few hours in advance. Just keep the dressing separate until you’re ready to serve to avoid soggy herbs.
Add Protein: Throw in some chickpeas or grilled chicken or Shrimp to make it a meal.
Make it Fancy: Serve in hollowed-out watermelon bowls for a show-stopping presentation.
Stay Cool & Crave On
This salad is proof that the best dishes don’t need to be complicated. They just need to be fresh, thoughtful, and made with love (and maybe a little feta). Whether you’re headed to a picnic or lounging in the backyard, this Watermelon Salad is your go-to for flavor that beats the heat.
