Watermelon Salad | Cooking With Jade The Food and Travel Blog by Chef Jade

Watermelon Salad

< 1 minute

Watermelon Salad

An easy, refreshing, and healthy summertime meal. noun the large, roundish or elongated fruit of a trailing vine, Citrullus lanata, of the gourd family, having a hard, green rind and a sweet, juicy, usually pink or red pulp.


  • 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

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.

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