Watermelon Salad with Serrano Honey Balsamic and Lime Olive Oil


Watermelon Salad Ingredients

  • About 2 quarts of watermelon cubes, seeded
  • ¼ of a large red onion
  • ½ cup of crumbled feta cheese
  • ¼ cup of chopped mint, packed
  • 3 tablespoons Serrano Honey balsamic vinegar
  • 2 tablespoons Persian Lime EVOO
  • 1/8 teaspoon salt
  • ¼ teaspoon freshly ground black pepper


Cut watermelon into ¾-inch cubes removing all seeds (or start with a seedless watermelon). To slice the onion into short thin sections, start by cutting the onion in half lengthwise (through the root). Lay one of the halves, cut-side down, onto the cutting board.  Make three cuts from the outside to the bottom center of the onion half.  Thinly slice the onion crosswise halfway through the cut half.  Store the rest of the onion for another use.  Prepare the rest or your ingredients – the ½ cup of feta cheese and the packed ¼ cup of chopped mint leaves.

In a small bowl, whisk the balsamic vinegar, EVOO, salt and pepper. Combine all salad ingredients into a large bowl and pour the dressing over everything.  Using a large spoon, carefully mix together to evenly coat the watermelon without breaking apart the chunks.  Let the salad rest for about 15 minutes; give it another good mix before serving.  Can be served chilled or at room temperature.  Adjust the salt and freshly ground black pepper to taste.