Watermelon Greek Salad

To round out this salad into a meal, add a can of drained chickpeas. Delicious served with a side of homemade pita bread.
Course Salads
Cuisine Mediterranean
Essential Ingredient Watermelon
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 people
Calories 220kcal
Author Aimee


For the vinaigrette:

  • 1/4 cup olive oil
  • 1 Tablespoon freshly squeezed lemon juice
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon fine sea salt

For the salad:

  • 4 mini cucumbers
  • 1 yellow bell pepper cored
  • 1 peach halved and pitted
  • 1 pint cherry tomatoes
  • 4 cups cubed seedless watermelon
  • 1/4 cup pitted Kalamata olives cut in half
  • 1 Tablespoon chopped fresh oregano
  • 1 teaspoon chopped fresh mint
  • 1 Tablespoon chopped fresh Italian parsley
  • 1/2 cup feta cheese to taste


  • In a small bowl or jar, stir together the olive oil, lemon juice, vinegar and salt.
  • Slice the cucumbers, yellow bell pepper and peach into 1/4 inch slices. Halve the cherry tomatoes. Gently toss together with the watermelon. Add the Kalamata olives. At this point the salad ingredients and the vinaigrette can be stored separately, refrigerated for up to three days.
  • To Serve: Toss the watermelon Greek salad ingredients together with the vinaigrette and the chopped herbs. Heap into a serving bowl and crumble the feta cheese over the top. Garnish with edible flowers or more herbs if you like. Serve at once.


I use a mandoline for slicing the cucumber, yellow pepper, peach and watermelon. It speeds up all the chopping and yields nice, even slices.


Calories: 220kcal