Watermelon Salad

I know I’m posting this a bit late in the year, but this is an interesting salad, and with the mint, it’s refreshing on a hot summers day, so keep this recipe handy for next year.  There is a vegetarian option, and also ways to make it spicier.



4 C Watermelon, diced and seeds removed

2 Small Poblano Peppers, diced, seeds removed ( use jalapenos for spicier salad)

2 Small Cucumbers, peeled, sliced into half moon shaped

1 Large Boneless, Skinless Chicken Breeast (optional)

2 Green Onions, sliced thin

1/3 C Freah Mint, chopped

1/2 C Feta Cheese

2 T Balsamlic Vinegar (I used Honey Balsamic)

2 T Olive Oil

Half Lime Juiced

Salt and Pepper to taste


-If using chicken, salt and pepper and grill or pan cook until done, slice or dice and allow to cool before adding to salad.

-In large bowl add watermelon, poblano pepper, cucumber, onions, mint and feta, stir to combine. Add in chicken if you desire.

-In small bowl mix olive oil, vinegar, lime juice and salt and pepper.  Pour over watermelon mixture.  Stir to combine.

I don’t recommend making this recipe too far in advance, the watermelon will cause a lot of water in bowl, and can make salad soggy.  Enjoy!


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