Watermelon Salad
Image by Stephen Blackmon

Indulge in this spicy take on the traditional watermelon salad. Remember to make the pickled jalapeños in advance; you’ll love the acidity of the red onion and lime juice. When the time comes, you’ll only need to take a few minutes throwing together the rest of the salad’s components to achieve this refreshing side dish. Think honey, Tajín, and cucumber for an explosion of flavor. Add feta and mint to knock the spiciness down a few notches. Serve to a crowd at any event and they’ll be coming back for more. You’ll love this spicy watermelon salad for the summer.

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Serves 4

    For the pickled jalapeños:
  • 1 jalapeño, thinly sliced
  • ½ red onion, thinly sliced
  • Juice of 1 lime
  • 1½ teaspoons salt
  • 1 teaspoon sugar
  • For the watermelon salad:
  • Zest and juice of 1 lime
  • 1 tablespoon honey
  • 1-2 teaspoons Tajín
  • Salt
  • 4 cups cubed watermelon
  • 1 large cucumber, peeled and sliced into half-moons (about 1 cup)
  • ½-1 cup crumbled feta
  • ¼-½ cup chopped mint leaves
  1. Make the pickled jalapeños: In a small bowl, combine jalapeño, red onion, lime juice, salt, and sugar. Set aside to pickle for at least 1 hour or overnight.
  2. Make the watermelon salad: In a large bowl, whisk together lime juice, lime zest, honey, Tajín, and a pinch of salt. Add watermelon and cucumber to honey-lime dressing and toss to combine.
  3. Once jalapeños are pickled, drain liquid and toss jalapeños and onions with watermelon salad. Just before serving, toss with feta and mint.

  • Recipe by Lia Grabowski

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