Watermelon Salad

I made this Watermelon Salad for the first time, last year for an olive oil tasting party.  It was a social event for a philanthropic women’s group and their spouses.  The plan was to do my usual one hour talk and then I teach everyone how to taste.  I love doing this.  Everyone is interested in olive oil.  It’s been in the news a lot and it’s so confusing.  People don’t know what to buy and many are surprised at what I tell them.  This particular party wanted food along with the tasting.  We tasted delicate, medium and robust oils. I made a dish with every olive oil we tasted, including dessert.  It was a lot of work and I couldn’t have done it without my good friend, Gigi.  She kept everything organized and cleaned up quickly, so that we could leave soon after everyone was fed.

This salad is so refreshing.  It’s often made with cheese.  You can add that if you like.  A nice feta or ricotta works well.  I chose not to use any cheese.  I feel it is lighter and a better option with this hot weather that we are having.  One note:  the watermelon lets go a lot of juice once it is cut.  Make sure that you leave the dicing of the watermelon and tossing with the other ingredients until the last moment.  Stay cool!


2 medium Red Onions, sliced as thinly as possible

4 Lemons, juiced

4 cups cubed Watermelon

1/2 cup roughly chopped, pitted Kalamata Olives

1/4 cup roughly chopped Mint Leaves

1/4 cup Olive Oil, I used a medium EVOO

Combine the sliced Red Onions with the Lemon Juice and refrigerate over night.


When ready to serve, combine the remaining ingredients.   Mix gently and serve immediately.


Makes 6 servings.  Each serving has 165 Calories, 11.2 grams Fat, 16.4 grams Carbs, 1.5 grams Protein.

I’ve been listening to the Red Hot Chili Peppers a lot lately.  The Jupiter CD is my favorite at the moment.



Write me a line if you try this recipe and like it below in the comments.

Remember to eat well, drink well and live well.  Until next time.

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