Josh Capon's Chilled Greek Watermelon Salad Recipe

Mar. 15, 2025

Photo: Christopher Testani"It’s always a hit at picnics and tailgates because it’s light, refreshing and goes well with traditional burgers and wings," says the chef, who is serving this salad at theFly Fish pop-upat the U.S. Open Tennis Championships in New York. “And serving it in a hollowed-out watermelon—c’mon, how great is that?“IngredientsIngredient Checklist1 small thinly sliced red onion1 (10 lb.) small seedless watermelon1 English cucumber (13 oz.), peeled and diced1 cup cherry tomatoes, halved3 Tbsp.s white balsamic vinegar3 tablespoons extra-virgin olive oil1 teaspoon Kosher salt½ teaspoon freshly ground black pepper5 oz.s feta cheese or goat cheese, crumbled (about 1 1/4 cups), divided1 (1/2-oz.) pkg. fresh mint, tornDirectionsInstructions ChecklistStep 1In a small bowl soak red onion in ice cold water for 15 minutes (to help soften the flavor and enhance the crisp texture). Drain onions, and pat dry.Step 2Cut watermelon in half, and use a large spoon to scoop out the fruit in large pieces. Cut into 1-inch cubes.Step 3Place watermelon, cucumber, tomatoes and red onion in a large bowl. Drizzle with vinegar and olive oil; sprinkle with salt and pepper, and gently toss to combine. Add 1 cup of the feta and about half of the mint; gently toss.Step 4If desired, serve salad in cored out watermelon halves. Sprinkle with remaining mint and 1⁄4 cup feta. Chill in fridge for 10 minutes before serving.

Photo: Christopher Testani

“It’s always a hit at picnics and tailgates because it’s light, refreshing and goes well with traditional burgers and wings,” says the chef, who is serving this salad at theFly Fish pop-upat the U.S. Open Tennis Championships in New York. “And serving it in a hollowed-out watermelon—c’mon, how great is that?“IngredientsIngredient Checklist1 small thinly sliced red onion1 (10 lb.) small seedless watermelon1 English cucumber (13 oz.), peeled and diced1 cup cherry tomatoes, halved3 Tbsp.s white balsamic vinegar3 tablespoons extra-virgin olive oil1 teaspoon Kosher salt½ teaspoon freshly ground black pepper5 oz.s feta cheese or goat cheese, crumbled (about 1 1/4 cups), divided1 (1/2-oz.) pkg. fresh mint, tornDirectionsInstructions ChecklistStep 1In a small bowl soak red onion in ice cold water for 15 minutes (to help soften the flavor and enhance the crisp texture). Drain onions, and pat dry.Step 2Cut watermelon in half, and use a large spoon to scoop out the fruit in large pieces. Cut into 1-inch cubes.Step 3Place watermelon, cucumber, tomatoes and red onion in a large bowl. Drizzle with vinegar and olive oil; sprinkle with salt and pepper, and gently toss to combine. Add 1 cup of the feta and about half of the mint; gently toss.Step 4If desired, serve salad in cored out watermelon halves. Sprinkle with remaining mint and 1⁄4 cup feta. Chill in fridge for 10 minutes before serving.

“It’s always a hit at picnics and tailgates because it’s light, refreshing and goes well with traditional burgers and wings,” says the chef, who is serving this salad at theFly Fish pop-upat the U.S. Open Tennis Championships in New York. “And serving it in a hollowed-out watermelon—c’mon, how great is that?”

Ingredients

Ingredient Checklist

Directions

Instructions Checklist

source: people.com